Print Recipe - 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 Butter Tuscan Herb Flavored Butter, melted
- ¼ cup olive oil
- salt, to taste
Arugula Pesto With Tuscan Herb Butter
Prep time
10 min
Cook time
10 min
Servings
4 pers
Difficulty
easy
Ingredients
This Recipe calls for
Tuscan Herb Butter
3.5 oz tub
$4.99
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1
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About
Arugula and Epicurean Butter Tuscan Herb Flavored Butter bring out the flavors of spring in this buttery pesto. It's perfect tossed with any kind of pasta, used as a pizza sauce, or spread on toasted bread.
Instructions
- Using a food processor, process arugula, garlic, cheese, walnuts, lemon juice, and zest until a paste is formed.
- While the machine is running, slowly add the melted Epicurean Butter Tuscan Herb Flavored Butter and olive oil until blended.
- Season with salt to taste.
- Scrape down the sides of the bowl and blend once more.
- Refrigerate for up to 2 weeks.
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