Richly flavorful Baby Arugula pesto spices up your Sunday breakfast routine.
- Made with 4.5 oz Plenty Baby Arugula
- Serves 2
- Vegetarian
Ingredients
- 2 cups Baby Arugula
- ¼ cup pistachios, toasted
- ½ cup grated parmesan cheese
- 3 cloves garlic
- Juice of ½ lemon
- Salt to taste
- ½ cup olive oil
Directions
Make the pesto: Add all pesto ingredients except olive oil to a food processor and blend. With the motor still running, drizzle in the olive oil. Taste and adjust pesto flavors to your preference.
Make your eggs: Add 2 tbsp of pesto to a cast iron over medium heat (you can store the rest of the pesto in a mason jar in the fridge – it’ll last up to one week). Fry your eggs to your desired level and enjoy!
