Any fresh green and herb can be whirled into a pesto. But fresh arugula is peppery and perfect in this green condiment. We always make this up when our arugula is a day too old. Or when we have an abundance. Try parsley, spinach, basil, kale or any combination of them in pesto too. 

By / Photography By Jill Melton | April 09, 2017


Place 2 garlic cloves in a blender or food processor. Add 3 tablespoons pine nuts and 4 cups arugula (or parsley, basil or spinach) and pulse until finely chopped. Slowly add 1/3 cup olive oil and blend. Scrape into a bowl and stir in 1/2 cup Parmigiano-Reggiano cheese, a squeeze of fresh lemon and salt to taste. Makes 2 cups.

Toss with hot  cooked cavatappi (penne or rigatoni) and fresh shelled peas (or edamame or fava beans). Serves 4. 


  • 2 garlic cloves
  • 4 cups fresh arugula leaves
  • 3 tablespoons pine nuts
  • 1/3 cup extra virgin olive oil
  • 1 lemon
  • 1/2 cup (2 ounces) Parmigiano-Reggiano cheese
  • salt to taste
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