You are going to LOVE this bright arugula oil -- a simply glorious "green sauce" -- that delivers a fresh and vibrant flavor-packed "wow" factor to everything it touches. Spoon some over steak, chicken or seafood. Drizzle it on pizza. Transform it into a simple crudite dip or salad dressing. Stir it into fluffy scrambled eggs. Toss arugula oil with fresh steamed vegetables. Spoon some over bruschetta or avocado toast. Swirl it into soup. Or marry it with mayo for the best sandwich ever.
And that color of "green"? It's nothing short of divine❤️
Similar to pesto, it's easy-breezy to prepare with just six ingredients. (And salt and pepper.) The key ingredients are fresh arugula, lemon juice and zest, garlic and extra virgin olive oil.
This was created more than a few years ago for culinary competition involving white pizza with caramelized onions and fennel and salty prosciutto. In fact, this arugula pesto would be fantastic drizzled on my Peach and Prosciutto Pizza! And since, arugula oil has become a staple. It's a great way to use up leftover arugula.
What I love to do with it is freeze it in ice cube trays and simply transfer the cubes into a container or freezer bag to be plucked out as needed throughout the year.
Once you make this, I'm confident that there is a good chance it is going to make it into your rotation too! Drizzle it on today!
Ingredients
- extra virgin olive oil
- fresh arugula
- green onions
- garlic
- lemon
- red wine vinegar
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Jump to RecipeInstructions
Place arugula in a food processor and process briefly.
Add green onions and garlic Pulse several times, scraping down the sides.
Add olive oil, lemon juice and zest
Process until the sauce reaches the desired consistency. Add salt and pepper to taste.
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Hint: Depending on your processor, it can take a few rounds of scraping down the sides to get to a smooth consistency. Don't feel compelled to make it smooth -- it is equally as tasty coarsely blended.
Serving Ideas
So, so many ways to use arugula oil -- it truly is what makes it the "glorious green sauce"! Here are a few ideas to get you started.
- Drizzle arugula oil over chicken, beef and seafood.
- Sandwiches - Spread or drizzle on sandwiches with -- or without -- a little mayo
- Pizza - Drizzle arugula oil over pizza. Or use it in place of pizza sauce
- Bruschetta - Drizzle over bruschetta -- try it drizzled over burrata, fresh peaches, prosciutto and honey
- Soup - Swirl a teaspoon or two into tomato soup
- Salad Dressing - Whisk 2 tablespoons with 1 cup buttermilk and a ¼ cup mayonnaise. Season with salt and pepper to taste
- Dip - Add 3 tablespoons arugula oil with ½ cup mayonnaise and a ½ cup of sour cream and serve with credit
- Caprese Salad - Drizzle arugula oil over tomatoes and mozzarella instead of pesto
- Eggs -- Stir it into scrambled eggs or drizzle it over an omelette
Equipment
- blender or food processor
Storage
Store arugula oil in a covered container in the refrigerator for up to 4 days.
To freeze arugula oil, pour it into ice cube trays and freeze until solid. Transfer the arugula oil cubes to a container and freeze until ready to use.
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🍽️ Recipe
Arugula Oil
Ingredients
- 2 cups fresh arugula lightly packed
- 3 green onions white and light green part
- 1 clove garlic chopped
- ½ cup extra virgin olive oil
- juice and zest of ½ lemon
- 1 tablespoon red wine vinegar
- sea salt and freshly ground black pepper
Instructions
- Place arugula in a food processor and process briefly. Add green onions and garlic. Pulse several times, scraping down the sides. Add olive oil, lemon juice and zest and process until the sauce reaches the desired consistency. Add salt and pepper to taste.
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