Ingredients
Fresh Ingredients
- 2 cups arugula
- 2 garlic cloves
Seeds and Nuts
- 2 Tbsp pumpkin seeds
Oils and Dairy
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt & pepper, to taste
Instructions
- Prepare Ingredients: Gather 2 cups of fresh arugula, 2 garlic cloves, and 2 tablespoons of pumpkin seeds to start. These will form the flavorful base of your pesto.
- Process Base: Add the arugula, garlic cloves, and pumpkin seeds to a food processor. Pulse until the ingredients are chopped into small pieces, creating a rough mixture.
- Add Olive Oil: With the processor running, slowly drizzle in 1/2 cup of olive oil through the top spout. Pause occasionally to scrape down the sides of the bowl to ensure even blending.
- Incorporate Parmesan: Add 1/2 cup of grated Parmesan cheese to the mixture. Pulse a few more times just to combine the cheese without over-processing, maintaining a slightly textured pesto.
- Season to Taste: Season the pesto with salt and freshly ground black pepper to your liking. Give it a final pulse to mix the flavors evenly.
- Store: Transfer the pesto into an airtight container or mason jar. Store it in the refrigerator, where it will keep fresh for 1 to 2 weeks. Use it to enhance pasta dishes, sandwiches, or as a dip.
Notes
- Toasting the pumpkin seeds lightly before blending can enhance their nutty flavor.
- If the pesto is too thick, add a little more olive oil or a splash of water to reach your desired consistency.
- For a dairy-free version, omit the Parmesan and consider nutritional yeast as a substitute.
- Use within two weeks for optimal freshness and flavor.
- Serve pesto chilled or at room temperature depending on your dish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
