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Arugula Pesto


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Arugula Pesto


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Arugula Pesto

I love how you can make pesto out of anything really and using fresh arugula makes a really unique flavor that is slightly bitter, but very enjoyable. Tomatoes helps to counter balance the bitterness. You can also use walnuts instead of pine nuts or even almonds, really anything goes.


  • Prep Time : 5 min
  • Ready Time : 5 min




  • 2 cups packed fresh arugula
  • 2 cloves garlic
  • 2 tablespoons pine nuts, lightly toasted
  • 1/3 can olive oil
  • 1/2 cup freshly grated parmesan cheese
  • salt and pepper to taste


Roughly chop the arugula and place in food processor with garlic and pine nuts.  Process for a few seconds, then scrape the top and process again this time stream in the olive oil.

Remove to a bowl and stir in Parmesan cheese.  Will keep in fridge for 2-3 days.

If using on pasta, put the pesto in a large bowl and add freshly cooked hot pasta to that bowl.  Toss to combine, add more Parmesan to taste and some chopped fresh or sun-dried tomatoes.



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2 Responses to Arugula Pesto

  1. avatar says: Jill Josh

    Do you think this would taste good without the parmesan? I have made this before for a dairy meal and really loved it, but now I want to serve it at a meat meal.

    • I usually make all my pesto without the parm and then add it to the dish if I want it dairy, so I definitely think it is fine. It might need a little more salt.

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