Arugula Pesto

This twist on a classic pesto substitutes fresh basil leaves with  arugula, making your pasta or any other dish you want to serve it with more spicy and interesting.


  • 2 cups fresh arugula leaves
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 pine nuts
  • 1 garlic clove, peeled
  • 5 tbs olive oil
  • salt, pepper

In a food processor add 1 cup of the arugula leaves together with 2 tbs of olive oil. Mix together until a fine mixture is obtained. Add the remaining arugula, pine nuts, Parmesan cheese and garlic. Turn the food processor onto blend and slowly drizzle the remaining olive oil into the mixture. Taste and add as much salt as you like. Scrape down the sides of the bowl and blend for a few more seconds.

Transfer the mixture into a glass container and keep it up for 10 days. Serve it together with pasta, chicken or steak, or even as a dipping sauce.

Enjoy this simple and easy pesto preparation!!!

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5 Comments Add yours

  1. Lisa says:

    heading out to the food market now! going to try this!

    Liked by 2 people

  2. Definitely want to try this. I love arugula, and I love pesto. Sounds and looks delicious!

    Liked by 2 people

  3. TMH says:

    Believe me when I say that just yesterday I made my first arugula pesto–before–I read your post. Great minds think alike. Or at least yours is great and I just channeled it. Will look forward to more from this site. Thanks.

    Liked by 2 people

  4. I’m growing arugula in my pot right now and they are getting big!! I’m definitely trying this recipe when they are ready. I can’t wait

    Liked by 1 person

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