Arugula Pesto Dip

Arugula Pesto Dip

15 mins total time

15 mins active time


Makes 1 cup, 8¾ oz



  • ¼ cup (1¼ oz) pine nuts
  • 2 cloves garlic


  • 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


  • 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.

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