Ingredients
- 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
- Trimmed asparagus spears
- Heirloom carrots
- Belgian endive spears
- Bell peppers
- Celery sticks
- Cucumber slices
- Grape tomatoes
- Green beans
- Radishes
- Sugar Snap Peas
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Grilled Peach & Arugula Salad
californiaoliveranch.com
Basil Pesto
californiaoliveranch.com
Spinach and Olive Pesto | California Olive Ranch
lucini.com
Asparagus and Green Pea Risotto with Fresh Herb Tarka
californiaoliveranch.com
Cranberry Pesto Crostini
californiaoliveranch.com
Spaghetti with Arugula Pesto | RICARDO
ricardocuisine.com
Vermicelli with Fresh Herbs
californiaoliveranch.com
Linguine with Peas and Feta
californiaoliveranch.com