Crudités with Arugula Pesto

Recipe courtesy of Kitchen Revelry (St. Martin’s Press, 2013), by Ali Larter



For the arugula pesto 

  • 1 cup packed fresh arugula
  • 1 cup packed fresh basil leaves
  • ⅓ cup pine nuts
  • 1 large garlic clove, peeled and pressed
  • 1½ tsp. fresh lemon juice
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • ¾ cup California Olive Ranch extra virgin olive oil
  • ⅔ cup parmesan cheese

For the crudites:

  • Trimmed asparagus spears
  • Heirloom carrots
  • Belgian endive spears
  • Bell peppers
  • Celery sticks
  • Cucumber slices
  • Grape tomatoes
  • Green beans
  • Radishes
  • Sugar Snap Peas


  1. To make pesto: Combine arugula, basil, pine nuts, garlic, lemon juice, salt, and pepper in a food processor. Puree. Gradually add the California Olive Ranch extra virgin olive oil through feed tube and process until pesto is almost smooth. Transfer pesto to a bowl, and mix in parmesan cheese. (The pesto can be prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature for 1 hour before serving.)
  2. Arrange crudités decoratively on a serving platter. Place the bowl of pesto alongside, drizzle with California Olive Ranch extra virgin olive oil if desired, and serve.

Cook’s note: Look for interesting vegetables with beautiful colors, like radishes and heirloom carrots. This pesto is also perfect to toss with pasta.


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