arugula mint pesto
This peppery, minty arugula pesto with a hint of lemon is great for garnishing soup, on fish, or in a sandwich. The original Williams-Sonoma Grilling recipe called for the zest of one lemon. It’s plenty lemony for me with lemon juice instead. If you do use lemon zest, an organic lemon might be advisable. I can only get fresh mint at a reasonable price during the spring at the farmer’s market. At other times I use dried mint, or leave it out altogether.
Arugula Mint Pesto
Prep time
Total time
This arugula-mint pesto whips up quickly and makes a great garnish or sauce.
Author: Mary Saylor, adapted from Williams-Sonoma Grilling
Serves: 10
Ingredients
- 5 oz. arugula leaves
- ½ oz. fresh mint leaves or 1-2 tsp. dried mint leaves (note: this recipe is good with or without the mint)
- ½ cup extra-virgin olive oil
- 1 clove garlic or more to taste
- 3 Tbsp. lemon juice (juice of one medium to large lemon)
- very small grind of pepper
- pinch salt or to taste.
Instructions
- Wash greens if needed.
- Peel garlic cloves.
- Squeeze lemon.
- Combine ingredients in blender or food processor. If you are using dried mint, start with one teaspoon, blend, and see how you like it, adding the second teaspoon if you want it mintier.
- Adjust salt, pepper, and lemon juice to taste.
- Serve as garnish on soup, fish, or in a sandwich.
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