Arugula Pesto


Author: Vera Fabian

Print Friendly and PDF

Pesto is a simple, versatile accompaniment to almost any bread, grain, meat or vegetable dish. Often it is made with basil, but greens like arugula, kale, parsley and even wild greens like dead nettle and chickweed can make wonderful, distinctive pestos. This recipe is one from cooking instructor Vera Fabian at our Spring Food & Garden Workshop in partnership with RambleRill Farm.

photo-1445847562439-f251c3799ea5vegan option, vegetarian, gluten-free

Makes almost 2 cups


2 cups packed arugula leaves

1 cup olive oil

1 big clove garlic

zest from 1-2 lemons

1/3 cup toasted walnuts or other nut

1/2-1cup grated parmesan, pecorino or other sharp cheese (optional)

salt and fresh ground pepper


Mortar & Pestle: Pound garlic and salt to make a paste. Gradually add arugula leaves to make a paste. Add in nuts and continue to pound. Mix in olive oil and then lemon zest and cheese. Taste for salt and pepper.

Food Processor: Process all ingredients until you reach your desired consistency.

Variations: Try other Spring greens or herbs in place of or in combination with arugula. As mentioned above, parsley, Blanched nettles or dead nettles, cilantro are all delicious.

Use this pesto as a sauce for whole grain salads, roasted vegetables, blanched or boiled vegetables, homemade pasta or pizza, or over meat.

Share on FacebookPin on PinterestTweet about this on TwitterShare on StumbleUponShare on Google+


Read Previous Post:
Read Next Post:

Comments are closed.