Homemade Arugula Pesto

🧂 Ingredients

• 2 garlic cloves
• 2 tablespoons toasted pine nuts
• 5 ounces baby arugula
• ¼ cup (60 mL) extra virgin olive oil
• ¼ cup finely grated manchego cheese
• ¼ cup finely grated parmigiano-reggiano cheese

  feel free to substitute and use only one type of cheese if you prefer
• 1 teaspoon fresh lemon juice
• kosher salt
• freshly ground black pepper

Instructions

• 1 In a large food processor, pulse the garlic cloves until roughly minced.
• 2 Add the pine nuts, arugula, and extra virgin olive oil. Pulse repeatedly until
  mixture becomes smooth, scraping down the sides of the bowl as needed.
• 3 Remove mixture to separate bowl and fold in the grated cheese. Stir in the lemon
  juice and season to taste with salt and pepper. Use immediately or store in a
  container in the refrigerator. Best used within 2 to 3 days.
• 4 If freezing, prepare pesto without the cheese, cover with a thin layer of olive
  oil. It can be stored for up to 3 months. Thaw overnight in the fridge and add
  cheese just before serving.

Nutrition Info