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Arugula Pesto Dip




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1-1/2 cups fresh parsley leaves
1 cup arugula leaves (2 ounces)
1/2 cup olive oil
1/3 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Assorted crudites (vegetables) such as endive, radishes, asparagus, yellow bell pepper, and carrots


Recipe



Puree all ingredients except crudites in blender, scraping down sides with rubber spatula, until smooth. Transfer pesto to an airtight container. Refrigerate up to 3 days. Bring to room temperature before serving. Serve with assorted vegetables. Makes 1 cup (sixteen 1-tablespoon servings).