Arugula Pesto Dip

Instructions

• 1

  Put all the ingredients in the blender and the secure lid.

• 2

  CHOP for 30-40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary. Season with salt and pepper.

• 3

  Spoon the dip into a serving bowl and serve with crackers, vegetable crudites and toasted pita bread.

• 4

  Store in a clean jar. Pour a little extra olive oil to cover the top of the pesto (this helps prevent browning). Secure the lid and store in the refrigerator for up to 5 days.

  Tip: This pesto is also perfect stirred through hot pasta. To make basil pesto replace the arugula leaves with basil leaves.