Arugula Lime Pesto – a kicky and healthy dip!Jump to Recipe!
This arugula lime pesto is easy and quick- it’s ready in less than ten minutes and you don’t even have to use your stove. It’s the perfect pesto for summer!
This was originally intended to be arugula basil lime pesto, only I found out at the last minute that my husband used all the basil. I managed to take 8 tiny leaves off our fledgling basil plant, though. If you have basil on hand (and love it as much as I do) then toss it into the pesto! You’ll need more than 8 tiny leaves to make an impact, though. Add a handful!
I slathered this on cast-iron pan grilled artichokes and grilled mushrooms and some crispy chicken thighs. Honestly, you could use this dip for anything! Try it on boring chicken breasts to give it some flavor, or dip broccoli in it. It might even be good slathered on Ezekiel Bread, or on a cauliflower pancake! (Recipe for the pancake coming soon!)
A kicky pesto that's great on vegetables or meat!
- 2 cups Arugula, packed
- 1 clove Garlic, minced (add another clove if you love garlic)
- 1/2 cup Pepitas (raw pumpkin seeds)
- 1 lime juice and zest
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/4 cup parmesan grated, optional!
Combine all ingredients except for the olive oil in a food processor. Pulse until ingredients are ground and you have a coarse but even mixture.
Add the olive oil and pulse a few times (scraping down the sides as necessary) until desired texture is reached. For a smother texture you can use extra olive oil.
The parmesan cheese is optional but would surely taste delicious. If you are trying to lean out, skip it, unless you need more fat in your diet.
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