Arugula Pesto is a vibrant healthy sauce for pasta, chicken, or fish ~ you can also use it as a dip for your favorite bread for a fabulously easy appetizer.
arugula pesto is a variation on a classic
Pesto is one of the world’s great sauces. And basil pesto is such a dominating force in the world of pesto that it’s easy to forget about all the other interesting variations of the sauce, like this vibrant version made with spring arugula! Pestos of all sorts have an honored place here in the Great Island kitchen. Pesto sauce adds a healthy burst of flavor to whatever it touches so I’m always looking for new ways to reinvent it…
- artichoke and lemons
- sun dried tomatoes and almonds
- chives and parsley
- and a spicy twist on the traditional recipe
what you’ll need for fresh green arugula pesto
- arugula
- tender baby arugula is perfect for this recipe.
- garlic
- pine nuts or walnuts
- aged cheese
- extra virgin olive oil
- salt and pepper
what does arugula pesto taste like?
This pesto won’t replace the traditional version, but it’s a nice change of pace. It has a grassy scent and is a little less pungent than classic basil pesto. I used baby arugula, which has a more subtle peppery zing than the mature greens. It just tastes like spring to me.
how to make any pesto into a dipping sauce
- Take a couple of tablespoons of the arugula pesto and whisk it with more olive oil until it has a good loose dipping consistency.
- Add a dash of sherry vinegar and pour into a shallow bowl or plate.
- Provide a loaf of crusty bread, torn or sliced, for dipping.
When you’re not using your arugula pesto as a dipping sauce, spread it on fish before baking or broiling, or toss it with cold pasta and veggies to make a springtime pasta salad.
more recipes using arugula
- Blistered Corn and Asparagus Salad with Salmon
- Strawberry Salad with Arugula and Salted Caramel Walnuts
- Mexican Street Corn Salad
- Apple Salad with Celery and Walnuts
- Pear Salad with Creamy Walnut Vinaigrette
Arugula Pesto
Equipment
- food processor
Ingredients
- 5 ounces baby arugula
- 1 clove garlic, smashed
- 1/2 cup pine nuts, or walnuts
- 1/3 cup grated Asiago cheese
- juice of 1 lemon
- sea salt
- fresh cracked black pepper
- 1/2 cup good extra virgin olive oil
Instructions
- Put all the ingredients except the olive oil in the bowl of a food processor. Stuff the arugula down, if necessary.
- Pulse the machine until the arugula breaks down, scraping the sides of the bowl once or twice, and then drizzle in the oil until you have a smooth sauce. Taste the pesto and adjust the seasonings if you need to.
- Store in an airtight jar in the refrigerator until ready to use.
Hi sue, am I reading this right? 15 ozs of arugula? Having trouble even getting 5 into my food processor! Really enjoy your recipes. Thanks so much!
It’s 5 ounces Katie ~ the original read 1 5-ounce tub of arugula, lol.
Love the green green and I love the different types of pesto. We call this type of leaf Rocket – I love its peppery taste.