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.
Prep Time: 10 minutes Servings: 6
Ingredients
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1 package (5 ounces) arugula leaves
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1/2 cup grated Parmesan cheese
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1/2 cup pine nuts
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2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic