Arugula Pesto: Pesto Di Rucola

1. 1

   Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped.

2. 2

   Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto.

3. 3

   Add salt and pepper, to taste.

4. 4

   To serve, spread on bread or crackers, or toss with pasta.

5. 5

   Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.