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Arugula Pesto Dip
the Breville Test Kitchen

the Breville Test Kitchen

Arugula Pesto Dip

time

15 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Makes 8¾ oz

Ingredients


Measurements:

  • pine nuts icon
    ¼ cup (1¼ oz) pine nuts
  • clove garlic icon
    2 cloves garlic

    peeled

  • parmesan cheese icon
    ¼ cup (¾ oz) parmesan cheese

    finely grated

  • baby arugula icon
    2 cups (2 oz) baby arugula

    firmly packed

  • olive oil icon
    6 tbsp (2¾ fl oz) olive oil

    plus extra to cover

  • lemon juice icon
    2 tsp lemon juice

    freshly squeezed

  • flaky sea salt icon
    Flaky sea salt

    to season

  • black pepper icon
    Black pepper

    freshly ground, to season

  • toasted pita bread icon
    Toasted pita bread

To serve

  • crackers icon
    Crackers
  • vegetable crudites icon
    Vegetable crudites

Instructions

  • 1Put all the ingredients in the blender and the secure lid.
  • 2CHOP for 30-40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary. Season with salt and pepper.
  • 3Spoon the dip into a serving bowl and serve with crackers, vegetable crudites and toasted pita bread.
  • 4Store 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.
Sauces/dips/condiment
All
Healthy
italian
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