directions
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1
Combine arugula, sun-dried tomatoes, garlic, red chili pepper and sunflower seeds in a blender or food processor
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2
Blend with pulsing action to mix
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3
Add the Parmesan cheese and whirl for 15 seconds
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4
With the machine running, slowly add the olive oil
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5
Season to taste with salt and freshly ground black pepper
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6
Continue to process until pesto reaches desired consistency
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7
Allow pesto to stand for about 5 minutes before serving to allow flavors to develop. Makes about 1-1/4 cups of pesto.
Arugula Pesto
ingredients
- 2 cups arugula leaves, trimmed
- generous 1/4 cup minced sun-dried tomatoes
- 1 garlic clove
- 1/2 teaspoon red chile pepper flakes
- 3 tablespoons sunflower seeds, lightly toasted
- 3 tablespoons freshly grated Parmesan cheese
- 1/4 cup virgin olive oil
- salt and freshly ground black pepper to taste