Breville Test Kitchen
Arugula Pesto Dip
the Q™
15 mins total time
15 mins active time
Easy
Makes 1 cup, 8¾ oz
Ingredients
Measurements:
¼ cup (1¼ oz) pine nuts
2 cloves garlicpeeled
¼ cup (¾ oz) finely grated parmesan cheese
2 cups (2 oz) firmly packed baby arugula
6 tbsp olive oilplus extra to cover
2 tsp fresh lemon juice
Flaky sea saltto season
Freshly ground black pepperto 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.
