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holding a spoonful of arugula pumpkin seed pesto
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Arugula Pumpkin Seed Pesto

Whip up this arugula pesto to use for pizza, eggs, sandwiches, roasted veggies...the possibilities are truly endless.
Prep Time10 mins
Total Time10 mins
Course: Sauces, Side Dish
Keyword: arugula, pesto, pumpkin seeds
Servings: 1 pint

Ingredients

  • 2 cups arugula
  • 2 garlic cloves
  • 2 Tbsp pumpkin seeds
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan
  • Salt & pepper to taste

Instructions

  • Add the arugula, garlic cloves, and pumpkin seeds to a food processor. Process until chopped small.
  • Slowly pour in the olive oil from the spout at the top as you continue to process. It may be helpful to pause and scrape down the sides halfway through.
  • Toss in the grated parmesan. Process a bit in order to combine, but don’t overdo it.
  • Mix in salt and pepper to taste.
  • Place the pesto in an airtight container or mason jar and keep it in the fridge for 1-2 weeks.

Notes

This recipe is edited from the original basic pesto from The New York Times.