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Arugula pesto recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Presto pesto

Love pesto but can't wait until summer for basil to be in season? Good news: You can still enjoy a freshly made pesto sauce by using arugula as the base. The leafy green, peppery-flavored arugula - also called rocket - can create a pesto that tastes as delicious as the traditional basil-based sauce. Add hearty herbs such as sage or rosemary to your arugula pesto and you'll have a delectable wintry sauce for your favorite pasta, potatoes, risotto or vegetables.

Presto pesto

Arugula pesto recipes

Fresh Arugula Pesto

Makes 4 servings Ingredients:
6 whole garlic cloves, unpeeled
1/2 cup of walnuts
2 cups of packed arugula leaves
1 small garlic clove, peeled, minced
1/2 cup extra virgin olive oil
1/2 cup fresh Parmesan cheese Directions:
1. Add garlic cloves to a skillet and sauté over medium heat until golden brown, about 10 minutes. Remove garlic from pan and let cool, then remove skins. 2. Toast walnuts in the skillet until golden, 1 to 2 minutes. Add arugula, walnuts and both the roasted and raw garlic to a food processor or blender. Pulse to mince ingredients. 3. With food processor on low speed, drizzle in olive oil and blend until ingredients are well-incorporated. Pour mixture into a bowl and stir in cheese. Taste and adjust seasoning. Serve over pasta of your choice. Add a little bit of pasta water to thin the sauce out, if necessary.

Pistachio Arugula Pesto

Makes 4 servings Ingredients:
1 cup roasted, unsalted pistachios
1/4 cup sweet white miso
2 pinches salt
4 cups lightly packed arugula leaves, chopped
8 to 10 tablespoons olive oil
Fresh cracked pepper Directions:
1. Combine pistachios, miso and salt in a blender or food processor and pulse until chopped. Add arugula and blend while drizzling in olive oil. 2. Pour pesto into a bowl and mix in pepper. Taste for seasoning. Serve over pasta of your choice. For a thinner sauce, add a little bit of pasta water to achieve desired consistency.

Spinach Arugula Pesto

Makes 4 servings Ingredients:
8 ounces baby spinach leaves, rinsed
2 cloves garlic, peeled
1/2 teaspoon lemon zest
1/4 teaspoon crushed red pepper
2 cups packed fresh arugula
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Few pinches of sea salt Directions:
1. Steam spinach for about 2 or 3 minutes. Drain and dry. Using a mortar and pestle, mash together garlic, lemon zest and red pepper until a paste is formed. Mix in the spinach, arugula, pine nuts and lemon juice and continue to mash until ingredients are well-combined. 2. While mashing, drizzle in olive oil. Once fully combined, pour pesto into a bowl and stir in cheese and salt to taste. Serve over your favorite pasta, potatoes or as a spread for sandwiches or burgers. Note: This pesto can also be made in a food processor or blender.

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