the Breville Test Kitchen
Arugula Pesto Dip
15 mins total time
15 mins active time
Easy
Makes 8¾ oz
Ingredients
Measurements:
¼ cup (1¼ oz) pine nuts
2 cloves garlicpeeled
¼ cup (¾ oz) parmesan cheesefinely grated
2 cups (2 oz) baby arugulafirmly packed
6 tbsp (2¾ fl oz) olive oilplus extra to cover
2 tsp lemon juicefreshly squeezed
Flaky sea saltto season
Black pepperfreshly ground, to season
Toasted pita bread
To serve
Crackers
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.
