2 ratings

Arugula Pesto Recipe


A different variation on pesto that uses arugula instead of basil.

We love to use this on crostini, baked gnocchi, and potato salad — or to give added flavor to chicken salad.


  • ¼ cup toasted pine nuts
  • 2 garlic cloves
  • 2 cups arugula
  • ½ lemon, juiced
  • ½ teaspoon salt
  • ¼ cup olive oil


In a small food processor, pulse the pine nuts and garlic until coarsely chopped. Add the arugula, lemon juice, and salt and pulse to combine. Stream in olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Taste for seasoning and add more salt if necessary.