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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Arugula Pesto

(Photo Below)
Amount Ingredient
2 cups, packed arugula leaves
1/2 cup pecans
1/2 cup fresh Parmesan cheese
1/2 cup olive oil
6 cloves garlic
  juice of 1 lemon, freshly squeezed

Lightly brown all the garlic cloves with a little olive oil in a skillet over medium-high heat, about 10 minutes. Remove the garlic from the pan, cool and remove the skins. Dry roast the nuts in a pan with no oil over medium heat until lightly brown. Combine the arugula, pecans and cooked garlic into a food processor. Pour in the lemon juice and pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put into a bowl. Stir in the Parmesan cheese. Mix with freshly prepared pasta of your choice. Tip: This is a very versatile recipe. It can be used as a spread for sandwiches, in pasta dishes or as a veggie dip. Freeze the leftover pesto in an ice cube tray and then put into a freezer bag for later use.

8 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Arugula Pesto Download High-Resolution Image (JPG)

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