Artisan Olive Oils & Balsamic Vinegars
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Arugula Pesto

12 ounces of baby arugula 

4  medium garlic cloves, peeled

1 teaspoon of freshly squeezed lemon juice

1/2 cup of hulled, toasted pumpkin seeds

1/2 cup of finely grated Pecorino Romano

1 teaspoon of fresh ground pepper and salt if used (depends on how salted your pasta water is)

2/3 cup of Robust Ultra Premium Extra Virgin Olive Oil

Directions: Cook your pasta or spiralized vegetable. based on the instructions. 

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in the olive oil and process until evenly blended and finely processed. No more than a minute tops. Season well with salt (if using) and freshly ground pepper.

Drain Pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserve cheese on top

Serves 4-6

Recipe from Veronica Foods


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