Arugula and Sun-Dried Tomato Pesto


I love adding pesto to spreads, dips, sandwiches, and tossing with pasta. I never met a green that I haven't tried to puree into my favorite condiment. I decided to add some sundried tomatoes into the mix, and I'm so glad that I did. Arugula and Sun-Dried Tomato Pesto comes together in minutes.


Ingredients for Arugula and Sun-Dried Tomato Pesto:


10 ounces of baby arugula

1 1/4 cups extra virgin olive oil

10 sun-dried tomatoes packed in oil

1/4 cup grated parmesan cheese

1/3 cup slivered almonds

4 cloves garlic

1/2 fresh lemon

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/8 teaspoon crushed red pepper

Time-Saving Tip: Prepare the pesto in advance and store it in the refrigerator.

Let's see what we need.

We're ready to cook.


Add the garlic, peppers, and tomatoes to the food processor; top with the arugula. Process until the mixture is finely chopped and pour in the oil. Process until smooth and add the cheese and almond; pulse until nearly smooth.


It's ready! Arugula and Sun-Dried Tomato Pesto is delicious. I keep thinking that this would taste great on a turkey sandwich so you know what I'll be trying next. It's just one more pesto to add to my list.


Enjoy!


Arugula and Sun-Dried Tomato Pesto:


  • 10 ounces of baby arugula

  • 1 1/4 cups extra virgin olive oil

  • 10 sun-dried tomatoes packed in oil

  • 1/4 cup grated parmesan cheese

  • 1/3 cup slivered almonds

  • 4 cloves garlic

  • 1/2 fresh lemon

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/8 teaspoon crushed red pepper

  • Add the garlic, peppers, and tomatoes to the food processor; top with the arugula. Process until the mixture is finely chopped and pour in the oil. Process until smooth and add the cheese and almond; pulse until nearly smooth.

  • Time-Saving Tip: Prepare the pesto in advance and store it in the refrigerator.

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