Recipes

Emerald Arugula Pejto
  • Ingredients
  • 1 cup day old baguette crusts, torn in 1-inch pieces
  • 5 tablespoons dill or white wine vinegar
  • 3 tablespoons water
  • 1-1/2 cups arugula leaves
  • 1/2 cup Italian flat-leaf parsley
  • 3 cloves garlic
  • 2 teaspoons Dijon mustard
  • 1/2 cup virgin olive oil
  • 1 pinch brown sugar (optional)
  • freshly ground white pepper to taste
Directions
  1. In a small bowl, soak the bread pieces in vinegar and water
  2. Combine arugula, parsley, and garlic, in a blender or food processor
  3. Blend with pulsing action to mix
  4. Add the soaked bread and mustard and whirl for 15 seconds
  5. With the machine run- ning, slowly add the olive oil
  6. Add brown sugar and season to taste with freshly ground white pepper
  7. Continue to process until pesto reaches desired con- sistency
  8. Allow pesto to stand for about 5 minutes before serving to allow flavors to develop. Makes about 1-1/4 cups of pesto


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