- 2 cups fresh arugula
- 2 cloves garlic
- ½ cup parmesan cheese, finely grated
- ½ cup walnuts, toasted and chopped
- Lemon juice and grated zest from one half lemon
- ¼ cup Epicurean Tuscan Herb butter, melted
- ¼ cup olive oil
- ¼ tsp kosher salt
Pesto is traditionally made with basil, garlic, parmesan and pecorino cheese, pine nuts, and olive oil. Served alongside ripe, sunshine-soaked tomatoes and mozzarella, pesto is one of the best things about summer, but in spring, arugula is the star of the show.
Also known as rocket, roquette, Italian cress and rucola, arugula tastes herbaceous, peppery, and slightly bitter. While it’s available year-round at the grocery store, young arugula is one of the first glorious, green leaves to grace farmers’ markets tables this season.
This buttery pesto is perfect tossed with any kind of pasta. Put it on pizza instead of regular pizza sauce or on garlic bread instead of garlic butter. Create a marinade or sauce for chicken, fish, or steak. Spread it on crackers. Eat it with a spoon. You really can’t go wrong.
Arugula Pesto with Epicurean Tuscan Herb butter is the key to easy cooking this spring.