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.