Arugula Pesto Dip
Breville Test Kitchen

Breville Test Kitchen

Arugula Pesto Dip

the Q™
the Q™ Product Details

the Q™

15 mins total time

15 mins active time


Makes 1 cup, 8¾ oz



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


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

    plus extra to cover

  • fresh lemon juice icon
    2 tsp fresh lemon juice
  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

To serve

  • crackers icon
  • vegetable crudites icon
    Vegetable crudites

to serve

  • toasted pita bread icon
    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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