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
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
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)