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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.)

Now that you have all that leftover pesto, try blending it in the food processor with a can of rinsed white beans. Use it as a dip for crusty bread, crackers, or fresh veggies. Or, of course, you could serve it over pasta, sneaking in loads of extra vitamins, minerals, and fiber.

Now that’s a reason to strut around in your underwear. And, let’s face it–after hibernating during that lame excuse for a winter that we just had, you probably wanna get that rear back in shape. This will help.