Arugula Pesto

Yield: 8 servings

½ cup extra-virgin olive oil
5 small garlic cloves, peeled and sliced
3 cups arugula leaves, rinsed and dried
1 cup freshly grated Parmesan cheese
1 cup canned chickpeas (garbanzo beans), drained and rinsed
Salt, to taste

Heat the olive oil in a small skillet over medium heat. Add the sliced garlic to the hot oil and cook for 1 to 3 minutes until barely golden and fragrant, turning the slices once.

Process the arugula, Parmesan, chickpeas and garlic in a food processor until smooth, drizzling ⅓ cup olive oil into the feeder tube while processing. To reach desired consistency, add more olive oil by the teaspoon. Add salt to taste.

Comments are closed.

Facebook

Twitter