Plenty > Recipes > Baby Arugula Pesto and Eggs
Baby Arugula Pesto and Eggs
By Plenty

Baby Arugula Pesto and Eggs

Richly flavorful Baby Arugula pesto spices up your Sunday breakfast routine.

  • Made with 4.5 oz Plenty Baby Arugula
  • Serves 2
  • Vegetarian


  • 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


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!