Tuscan Herb Arugula Pesto
Pesto packed with the flavors of spring. It's perfect tossed with any kind of pasta, used as a pizza sauce, or spread on toasted bread.
2 cups fresh arugula
2 cloves garlic
½ cup parmesan cheese, finely grated
½ cup walnuts, toasted and chopped
lemon juice and grated zest from half a lemon
4 Tbsp Epicurean Butter Tuscan Herb Flavored Butter, melted
¼ cup olive oil
salt, to taste
Using a food processor, process arugula, garlic, cheese, walnuts, lemon juice, and zest until a paste is formed.
While the machine is running, slowly add the melted Tuscan Herb Flavored Butter and olive oil until blended.
Season with salt to taste.
Scrape down the sides of the bowl and blend once more.
Refrigerate for up to 2 weeks.