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Olive Oil Recipes >>    
For the arugula pesto
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
For the crudites:
Trimmed asparagus spears
Heirloom carrots
Belgian endive spears
Bell peppers
Celery sticks
Cucumber slices
Grape tomatoes
Green beans
Sugar Snap Peas
To make pesto: Combine arugula, basil, pine nuts, garlic, lemon juice, salt, and pepper in a food processor. Puree. Gradually add the California Olive Ranch extra virgin olive oil through feed tube and process until pesto is almost smooth. Transfer pesto to a bowl, and mix in parmesan cheese. (The pesto can be prepared 6 hours ahead. Cover and refrigerate. Let stand at room temperature for 1 hour before serving.) Arrange crudités decoratively on a serving platter. Place the bowl of pesto alongside, drizzle with California Olive Ranch extra virgin olive oil if desired, and serve. Cook’s note: Look for interesting vegetables with beautiful colors, like radishes and heirloom carrots. This pesto is also perfect to toss with pasta.