Arugula-Lemon Pesto

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About


  • Shallot, ½ small
  • Baby arugula, 1 cup (1 oz/30 g) packed
  • Toasted almonds, ¼ cup (1 oz/30 g)
  • Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
  • Lemon zest, 1 teaspoon finely grated
  • Fresh lemon juice, 1 tablespoon
  • Kosher salt and freshly ground pepper


  1. Place the shallot in a food processor and mince. Add the arugula and almonds and process until finely ground. With the machine running, gradually add the oil and process just until incorporated. Blend in the lemon zest and juice. Season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.