In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Spicy Lemon Arugula Pesto

I’m a little bit of a heathen, because I like pesto more as a snack than on pasta. Just give me a bowl of pesto, some vegetables and bread – and I’m happy as a clam.

And I love this recipe because no matter how much arugula we eat (and we go through a LOT), there’s always that weird amount left in the bottom of the container on the expiration date.

Which makes this pesto great for last minute ingredient usage. Just throw the ingredients in a small food processor, and BAM! You’ve got the perfect afternoon snack.

Of course, you could have it on pasta, chicken, pork, beef, or seafood.

But I love to just let it shine on its own.

Spicy Lemon Arugula Pesto

Yield: Approximately 1 cup

Ingredients:

1 ½ cups baby arugula

2 tablespoons roughly chopped red onion

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons grated parmesan

½ teaspoon kosher salt

½ teaspoon lemon pepper

½ teaspoon dried chili flakes

Instructions:

Place all of the ingredients in a mini food processor, and process until desired texture.

Serve with crudité, bread, or on cooked protein.

(Photo by Launie Kettler)

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