Lemon-Arugula Pesto

This Ingredient Challenge was all about Lemons.  I could put lemon on anything and everything.  That’s where the “challenge” comes in.  Not everyone likes lemon.  

I recently read that lemons are high in calcium and potassium?? Who knew.  Want to read 20 amazing health benefits of lemons?  Then click here.

People, please.  I am officially asking all of you lemon haters to make an effort.  Try it out.  Get on board with the most fabulous citrus there is.  That’s all I’m asking.

Give Lemon A Chance.

Lemon-Arugula Pesto

10 oz package Arugula

1 handful basil leaves

1/2 lemon, juiced

1 cup Parmesan cheese

1/2 cup pecans

1/3 cup olive oil (you can gauge this to your preference)

Salt and Pepper to taste

Combine all ingredients (except S&P) in a food processor.  Add salt and pepper to taste.

IMG 9133 copy

Then you can do things like this….

IMG 9194 copyCrostini with Pesto and Muenster Cheese

And this….

sharp1Bacon cheeseburger with pesto mayonnaise.

Now go see what Sunny at And Love It Too! came up with 🙂

Happy Monday Everybody!

~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Kate@Diethood

    Shea, I love your pesto!! That crostini looks really really good… yummy recipe!

    1. Dixie Chik

      Thanks Kate – you must try it 🙂

  2. Emory

    Saved, I love your site! 🙂

    1. Dixie Chik

      Thank you Sunny! I’ll definitely link it in 🙂

    1. Dixie Chik

      It IS! It’s amazing the difference in the taste with pecans versus pine nuts. I loved it!

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