Arugula Pesto

Serving size:
 2 Servings


    • 2 bn
    • arugula (leaves only (about 6 cups))
    • 1 1⁄2 c
    • walnuts
    • 3⁄4 c
    • parmesan (freshly grated, or sardo)
    • 1 t
    • salt
    • 1 clv
    • garlic (large)
    • 1⁄3 c
    • olive oil
10 minutes
Ready in
10 minutes


Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.

Adapted from Gourmet Magazine, July 1993


Combine the all of the ingredients except for the olive oil in a food processor. Pulse until the walnuts are finely chopped. With the motor running, add the oil and blend until desired consistency is reached. The pesto keeps, chilled and covered, for 2 weeks.


Special Diets: 

Food Allergies: