Every once in a while when there’s no basil at home, I make this peppery pesto using arugula instead. Arugula pesto works well as a spread for crostini, a pasta sauce or even as a replacement for ketchup with crispy baked potatoes or a frittata.
1 large bunch arugula, cleaned and trimmed
2 tbsp olive oil
2 cloves garlic, chopped finely
Juice of 1/2 lemon
Salt and pepper, to taste
It is as simple as… blend all the ingredients in the blender!