Crudités with Arugula Pesto
Ingredients
For the arugula pesto
- 1 cup packed fresh arugula
- 1 cup packed fresh basil leaves
- ⅓ cup pine nuts
- 1 large garlic clove, peeled and pressed
- 1½ tsp. fresh lemon juice
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- ¾ cup California Olive Ranch extra virgin olive oil
- ⅔ cup parmesan cheese
- Trimmed asparagus spears
- Heirloom carrots
- Belgian endive spears
- Bell peppers
- Celery sticks
- Cucumber slices
- Grape tomatoes
- Green beans
- Radishes
- Sugar Snap Peas
Instructions
- To make pesto: Combine arugula, basil, pine nuts, garlic, lemon juice, salt, and pepper in a food processor. Puree. Gradually add the California Olive Ranch extra virgin olive oil through feed tube and process until pesto is almost smooth. Transfer pesto to a bowl, and mix in parmesan cheese. (The pesto can be prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature for 1 hour before serving.)
- Arrange crudités decoratively on a serving platter. Place the bowl of pesto alongside, drizzle with California Olive Ranch extra virgin olive oil if desired, and serve.
Cook’s note: Look for interesting vegetables with beautiful colors, like radishes and heirloom carrots. This pesto is also perfect to toss with pasta.
Recommended Products
Item 1 of 2