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Arugula Pesto

Terrific for grilled vegetables or plain rice.


2 c. loosely packed fresh arugula leaves, rinsed and dried, tough stems removed


1/2 clove or more garlic

2 T pine nuts or walnuts

1/2 c. extra virgin olive oil, or more


1  Combine the arugula with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender.


2  Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.


3  Add more oil if you prefer a thinner mixture. Store in the refrigerator for a day or two or in the freezer for a month.

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