This pesto, made with We Olive Lemon Olive Oil has a sweet lemon flavor with a peppery bite. Try it with seafood and chicken pasta dishes, spread it on toasted baguette with goat cheese or ricotta, or combine a tablespoon with equal parts of your favorite olive oil and vinegar for a bright and flavorful vinaigrette.
Makes 1 cup
2 cups arugula, packed
1 cup flat leaf parsley, packed
2/3 cup We Olive Lemon Olive Oil
1 clove garlic, peeled
1 tablespoon lemon juice
2/3 cup toasted pecans
Kosher salt to taste
Place arugula and parsley in the bowl of a food processor with next four ingredients (olive oil through pecans). Process until smooth, about 30 seconds. Season to taste with salt. Store in an airtight container for up to two days or freeze for up to one month.