Breakfast & Brunch > Breakfast Sauces & Condiments > Savory Sauces > Pesto (for Egg Dishes)

Arugula Pesto with Lemon for Breakfast Eggs

Brighten up your morning with this zesty Arugula Pesto with Lemon. The peppery arugula, combined with the tang of lemon and the richness of Parmesan cheese, creates a unique and flavorful pesto that pairs perfectly with eggs. It's a quick and easy way to add a sophisticated touch to your breakfast or brunch.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
About 1/2 cup pesto
Ingredients
  • 2 cups, packed Fresh arugula
  • 1/4 cup Pine nuts
  • 1 Garlic cloves
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 3-4 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper

Toast the Pine Nuts

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Alternatively, toast them in a toaster oven at 350°F (175°C) for 3-5 minutes. Be careful not to burn them.

Combine Ingredients

In a food processor, combine the fresh arugula, toasted pine nuts, and garlic clove.

Process Until Roughly Chopped

Pulse the food processor until the ingredients are roughly chopped and combined.

Add Parmesan, Lemon Juice, and Zest

Add the grated Parmesan cheese, lemon juice, and lemon zest to the food processor. The lemon juice and zest will brighten the flavor of the pesto and complement the peppery arugula.

Drizzle in Olive Oil

With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Start with 3 tablespoons and add more if needed.

Season to Taste

Season the pesto with salt and black pepper to taste. Remember to taste as you go, adjusting the seasoning as needed.

Serving Suggestions

Serve the Arugula Pesto with Lemon with your favorite breakfast egg dishes. Try it stirred into scrambled eggs, spooned over poached eggs on toast, or as a topping for an omelet.

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FAQ

  • Can I use other greens besides arugula?

    Yes, you can substitute spinach or kale for arugula, but the flavor will be different. Baby spinach will have a milder flavor, while kale will have a slightly more robust flavor.
  • Can I make this pesto ahead of time?

    Yes, you can make the pesto a day or two in advance and store it in the refrigerator in an airtight container. The flavors may meld together even more, making it even tastier. Add a thin layer of olive oil on top to prevent oxidation.
  • Can I freeze arugula pesto?

    Yes, you can freeze arugula pesto for up to 3 months. Freeze it in ice cube trays for convenient portioning. Once frozen, transfer the pesto cubes to a freezer bag or container.