Fall means a lot of things–pumpkin spice lattes (yeah, I’m basic, I admit it), crunchy leaves, cool jacket weather. All exciting things! Even though I’m really excited about fall, because of the changing seasons I lose daylight earlier and earlier every day. I usually make my blog posts in the afternoons, but it gets dark so early! This means easier recipes and less time in the kitchen. This arugula pesto takes five minutes, and it’s a great versatile sauce that you can add to pasta or really anything.
Sometimes the best creations happen from leftover ingredients at the back of the fridge. I’ve been really into food processor sauces like chimichurri and pesto that are versatile enough to put on anything. Arugula pesto is great spread on toast with a fried egg for breakfast. Or you can grill some steaks and add a dollop to the top like I did. There’s so many great ways to use this recipe. My version is even better than regular pesto, with the peppery arugula flavor.
This pesto has walnuts instead of pine nuts, but you can use walnuts, pine nuts, sunflower seeds, or really anything you can find to add the extra nutty flavor! If you want to serve with steak like me, I got two top sirloin steaks, left them out on the counter for an hour to bring up to room temperature, and salt and peppered both sides. Then I seared them in a nonstick pan over medium high flipping every minute or so for about ten to twelve minutes for medium steaks.
For the pesto, it’s about as easy as adding all the ingredients to a food processor and pulsing while slowly drizzling in the oil.
Look how delicious this looks! It’s a great quick weeknight dinner. The whole thing should only take about twenty minutes.
You can keep the pesto in a jar in the fridge for up to four days.
I hope you enjoy this recipe below. What’s your favorite dish with pesto?
ARUGULA PESTO RECIPE
makes 1 cup pesto
5 ounces of arugula
a handful of fresh basil leaves, stems removed
1/2 cup walnuts
2 tbsp lemon juice (about 1 lemon)
1/4 cup parmesan cheese, grated
1 clove of garlic, peeled
a pinch of kosher salt or sea salt
fresh ground pepper (about 1/2 tsp)
1/2 cup olive oil
In a food processor, add the arugula, basil, walnuts, lemon juice, parmesan, garlic, salt and pepper. Pulse the ingredients in the food processor until roughly chopped. Then let the food processor run as you slowly add the olive oil through the hole in the top. If it gets stuck, stop the food processor, spoon everything off the sides and pulse until it’s all pureed nicely.
Serve with pasta or steak or on top of eggs for breakfast!