Pecan - Arugula Pesto
Recipe type: Side, Dip, Sauce
Prep time: 
Cook time: 
Total time: 
Serves: ½ cup pesto
Mix up your standard pesto routine, and have an easy, versatile dip ready in no time at all.
  • .25 cup pecan pieces
  • 1 cup basil (a large heaping palmful)
  • 1 cup arugula
  • 2 large cloves garlic, roughly chopped
  • 3 T extra virgin olive oil
  • 2 T grated parmesan cheese
  1. Place the pecans in a small skillet over medium heat while you prep the other ingredients. When they start to smell fragrant, stir them a bit and toast them for about 30 more seconds.
  2. Remove the pecans from heat and place them in a bowl to cool.
  3. Once the pecans are cool, place the first 4 ingredients (pecans, basil, arugula, and garlic) in a mini food processor. Pulse until everything is chopped very finely.
  4. Then stream in the oil through the holes in the top of the food processor while the motor is running. Add more oil depending on how thin you want your pesto. 3 Tablespoons will be about the consistency of hummus.
  5. Transfer the mixture to a small bowl (for serving) or container (for storage), and stir in the cheese.
Recipe by My Utensil Crock at