Arugula Pesto Dip


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


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

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