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Arugula Pesto and Tomato Salad

Arugula Pesto and Tomato Salad takes advantage of the peppery, citrus flavor of arugula and pairs it with tomatoes for a perfect summery flavor all year round.
Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine American, Whole30
Servings 1 cup

Equipment

  • food processor (or blender)
  • knife
  • mixing bowl
  • glass measuring cup
  • measuring spoons

Ingredients
  

Arugula Pesto

  • 2 cups packed baby arugula
  • ⅓ cup pine nuts
  • ¼-½ tsp kosher salt
  • 3-4 cloves garlic minced
  • 1 tsp fresh lime zest
  • 1 tsp fresh lime juice about ¼ lime
  • ⅓-½ cup olive oil depends on the texture you like

Tomato Salad

  • 1 cup halved cherry tomatoes
  • 1 tbsp arugula pesto

Instructions
 

Arugula Pesto

  • Pulse arugula in a food processor or blender. Tranfer to a bowl.
  • Pulse pine nuts in a food processor or blender. Transger to the bowl.
  • Stir arugula, pine nuts, garlic, lime, lime zest and salt. Add ⅓-½ cup oil to desired consistancy.

Arugula Pesto and Tomato Salad

  • Add 1 tablespoon of pesto to 1 cup of tomatoes.
  • Store left over pesto in an air tight container in the refrigerator for up to a week and the freezer for up to 3 months. Salad can be stored up to three days in the refrigerator.
Keyword Dairy free, Gluten free, grain free, Paleo, Whole30