Arugula Pesto Dip
15 mins total time
15 mins active time
Easy
Makes 1 cup, 8¾ oz
Ingredients
Measurements:
- ¼ cup (1¼ oz) pine nuts
- 2 cloves garlic
peeled
- ¼ cup (¾ oz) finely grated parmesan cheese
- 2 cups (2 oz) firmly packed baby arugula
- 6 tbsp 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
to serve:
- Toasted pita bread
Instructions
- 1Put all the ingredients in the blender and the secure lid.
- 2CHOP for 30-40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary. Season with salt and pepper.
- 3Spoon the dip into a serving bowl and serve with crackers, vegetable crudites and toasted pita bread.
- 4Store in a clean jar. Pour a little extra olive oil to cover the top of the pesto (this helps prevent browning). Secure the lid and store in the refrigerator for up to 5 days.Tip: This pesto is also perfect stirred through hot pasta. To make basil pesto use 1 cup baby arugula leaves and 1 cup basil leaves.
