Arugula Recipe
Pesto, lemon, arugula, reggiano, tomato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pesto
Salad
Method
Pesto Preparation
- 1
Make the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until the mixture is finely chopped.
- 2
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- 3
Season
Add salt and black pepper to taste, pulsing a few more times to combine. Set aside.
Salad Preparation
- 4
Prepare the Salad
In a large bowl, combine the arugula leaves and halved cherry tomatoes.
- 5
Dress the Salad
In a small bowl, whisk together lemon juice and olive oil. Pour over the arugula and tomatoes.
- 6
Season
Add salt and black pepper to taste. Toss gently to combine all the ingredients.
- 7
Serve
Top the salad with the prepared pesto and serve immediately.