| | Directions | 1. Place arugula, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.
2. Store in tightly covered container in refrigerator up to 1 week.Serving Suggestions:
- Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.
- Drizzle over sliced tomato and mozzarella salad.
- Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.
- Drizzle pesto over cooked chicken, steak, lamb or fish.
- Stir into pasta or potato salad.
Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using. |
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Prep Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 package (5 ounces) arugula leaves |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1/2 cup pine nuts |
| - | | 2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1/3 cup olive oil |
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| | Nutrition (per serving) | Calories: 243 Calories
Fat: 23 Grams
Protein: 6 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 3 Grams
Sodium: 374 Milligrams
Fiber: 1 Grams
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