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Arugula Pesto

Arugula Pesto

Fresh arugula gives this pesto a slight bitterness and peppery kick. Try walnuts or almonds instead of pine nuts.

  • Duration
  • Prep Time
  • 4Servings


  • 2 cups fresh arugula, packed
  • 2 cloves garlic
  • 2 tablespoons pine nuts, lightly toasted
  • ⅓ cup extra virgin olive oil
  • ½ cup freshly grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


1. Roughly chop arugula, and place in food processor with garlic and pine nuts.  Process a few seconds, then scrape the top. Process again, while streaming in olive oil.

2. Remove to a bowl and stir in Parmesan cheese. Use right away, or keep in the refrigerator for 2 to 3 days.

Note: If using on pasta, put pesto in a large bowl first before adding hot cooked pasta to the bowl. Toss to combine, and add more Parmesan, to taste.

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