arugula pesto

While traditionally pesto is made with basil, this recipe switches it up with vibrant, peppery arugula that goes perfectly over whole wheat pasta. I made arugula pesto in the past, but neglected to understand the value of recording the recipe. Here is my official first attempt at a delicious and deceptively healthy pesto.

5 cups packed arugula
3/4 cup pecorino, broken up into chunks
3/4 cup pine nuts, toasted
1 clove garlic
4 T extra-virgin olive oil
Juice 1 lemon
Kosher salt and freshly ground black pepper

1. Combine all ingredients in a food processor and whirl until smooth (alternately, if you like pesto with a bit more texture, pulse until desired consistency is reached).

photo 2 (2)

Use as a dip for vegetables or crusty baguette, sauce for pasta (makes enough for 1 pound), garnish for soups, condiment for sandwiches, etc. (I served it with whole wheat pasta, garnished with grated pecorino and freshly ground black pepper.)

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2 comments
  1. Mama chu said:

    I’ve made spinach/basil pesto, and basil pesto, but this is intriguing. The lively peppery flavor of arugula surely is an exciting twist to pesto! Can’t wait for you to make it for me!

    • HA! I will definitely have to add this to the list of things I need to make you!

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