This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto
Ingredients
- 2 cups packed arugula
- 1 cup extra-virgin olive oil
- 1⁄2 cup finely grated pecorino
- 1⁄2 cup finely grated parmesan
- 1⁄3 cup pine nuts
- 1 tbsp. lemon zest
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper, to taste
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Instructions
Step 1
Process arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.
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