How to Make Arugula Pesto with Rosemary
Step #1: Place the rosemary, arugula, nuts, cheese, garlic, one tablespoon of lemon juice, and salt in the bowl of a small food processor. Guys, this Rosemary Arugula Pesto might be my new favorite condiment. It takes just five minutes to make and keeps really well in the fridge. I’ve been spreading it onto sandwiches, adding it to dressings, and spooning it over pasta. The peppery arugula and fragrant rosemary make this completely unique. Step #3: Once the pesto is ground into a fine paste, taste and add additional lemon juice and salt as desired. Pesto is usually used at room temperature or slightly chilled, so generally, you don’t need to reheat it. If necessary, gently warm it in a saucepan over low heat, stirring frequently to preserve its texture.
