Arugula and Almond Pesto Dip

Arugula and Almond Pesto Dip

15 mins total time

15 mins active time


Makes 1 cup (8¾ oz)



  • ¼ cup (1½ oz) blanched almonds
  • 2 cloves garlic


  • ¼ cup (¾ oz) finely grated parmesan cheese
  • 2 cups (2 oz) firmly packed baby arugula
  • ⅓ cup olive oil

    plus extra to cover

  • 2 tsp fresh lemon juice
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

To serve:

  • Crackers
  • Vegetable crudites
  • Toasted pita bread


  • 1Put all the ingredients in the blender and the secure the lid.
  • 2CHOP for 30-40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary; add a bit more olive oil if necessary. Season with salt and pepper.
  • 3Spoon the dip into a serving bowl and serve with crackers, vegetable crudites and toasted pita bread. Transfer unused dip to a clean jar. Pour a little extra olive oil to cover the top of the pesto (this helps prevent any oxidation or browning). Secure the lid and store in the fridge for up to 5 days.
    Tip: This pesto is also perfect stirred through hot pasta.

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