On a pizza, in a sandwich, or used in a dip, this peppery arugula pesto with a hint of lemon zest is a bright change perfect for summer.
This pesto veers a bit from the basic basil variety. Although the usual suspects are still there – pine nuts, parmesan, and garlic – this version has a peppery kick from the arugula, and lemon zest brightens it up on the back end. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or go old school (like I did) and top your pasta with it – cold or hot.
I just love the bright green color and the fresh flavors – It just smells like summer! PS – If you’d like to preserve some “summer” for later, this pesto can be frozen. Just pack it into a mason jar and cover with a thin layer of olive oil. It’ll keep this way for a few months. It’ll also keep stored in the fridge this way for a few days. Enjoy!
Now that you have made this bold pesto, do you want to know what wine will pair perfectly? Check out my suggestions at the bottom here.
