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Arugula Pesto

Arugula Pesto


  • 2 medium garlic cloves, halved and green sprout removed, if present

  • 1/2 teaspoon Kosher salt

  • 1 4.5 oz container of Bowery Arugula

  • 3/4 cup fruity extra-virgin olive oil (do not use a peppery variety)

  • 4 1/2 tablespoons pecans, toasted and chopped

  • 1-1/8 cup Parmigiano Reggiano, freshly and finely grated


Place garlic and salt in the bowl of a food processor, and process until garlic is finely chopped. Add arugula and process until leaves are finely chopped. While motor is running, slowly add oil and process until fully incorporated. Scrape down sides and pulse until combined. Add pecans and grated Parmigiano Reggiano and process until pecans are coarsely ground and well distributed. Pesto will be thick.


Recipe developed by Tina Danze for Bowery Farming.

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