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Arugula Pesto Crostini

By The Good Housekeeping Test KitchenPublished: Apr 24, 2018

arugula pesto on toast

Mike Garten

Yields:

3 c.

Total Time:

5 mins

Sneak even more greens into this flavorful pesto spread.

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Ingredients

2 cups baby arugula
1/3 cup grated Parmesan
1/4 cup pine nuts, toasted
1 Tbsp. lemon juice
1 clove garlic
1/2 cup extra virgin olive oil
Kosher salt
Toasted bread, for serving
ricotta, for serving

Directions

1. Step 1In food processor, pulse arugula, Parmesan, pine nuts, lemon juice, garlic, olive oil and 1/4 teaspoon salt until smooth.
2. Step 2Spread toasted bread with ricotta; top with pesto, pine nuts and lemon zest.

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