Are you looking for something to spice up your grilled chicken or pasta recipe? Try this arugula garlic Parmesan pesto, because it’s easy to make and it tastes amazing. The garlic and Parmesan offset the arugula taste (you won’t even know this pesto has arugula in it). Trust me, it’s so good.
I know that pesto might not be something you were thinking of making, but have you ever tried to make pesto? It’s so incredibly easy. I mean, seriously. I couldn’t believe how fast this came together. And the best part is that you can kind of customize it as you see fit. Most pesto recipes are made with basil. This one uses arugula instead of basil, and I have to say that I wouldn’t have known if I hadn’t created this recipe myself. It really does taste very similar to regular pesto made with basil.
Weight Watchers is great because I can eat what I want. And because summer has finally started – okay, I know that it started here like 2 months ago – I have been craving grilled chicken and pastas. I honestly can’t tell you why I am craving those things, but I know that I can eat them and still stay within my points for the day.
To change things up a bit, I decided to put this on my grilled chicken and eat it for dinner. Let me tell you, it was delicious. So delicious that I didn’t take any pictures of our dinner. Just know that the grilled chicken was perfect, and this pesto on top was exactly what it needed. I have a post coming on Thursday about this pesto mixed in with pasta, so I will save that to talk about how great it is with pasta.
To make this arugula garlic parmesan pesto recipe:
Simply add the arugula, olive oil, garlic, and parmesan to a food processor. Pulse until smooth. Taste and add salt and pepper if necessary. Serve immediately, or store in an air tight container for up to 3 days.
Arugula Garlic Parmesan Pesto
- 2 handfuls arugula
- 1-2 Tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup parmesan grated
- salt and pepper to taste
- Place all the ingredients in a food processor and pulse until fully combined.
- Put the pesto in a glass container and refrigerate up to 3 days.