Arugula Pesto Sauce!

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 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.

what you’ll need for fresh green arugula pesto

• arugula
  • tender baby arugula is perfect for this recipe.
• garlic
• pine nuts
• aged cheese
• extra virgin olive oil
• salt and pepper

how to make arugula pesto into a dipping sauce

1. Take a couple of tablespoons of the arugula pesto and whisk it with more olive oil until it has a good loose dipping consistency.
2. Add a dash of sherry vinegar and pour into a shallow bowl or plate.
3. Provide a loaf of crusty bread, torn or sliced, for dipping.

When you’re not using it 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.

Arugula Pesto

5 from 2 votes

Arugula Pesto is a vibrant variation on classic pesto Genovese

Print Recipe Rate Recipe

Prep Time:5 minutes minutes

Total Time:5 minutes minutes

Servings: 16

1x2x3x

Ingredients

 

US CustomaryMetric

• 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.

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Course: Sauce

Cuisine: American/Italian

Author: Sue Moran

Keyword: arugula, pasta sauce, pesto, spring, vegetarian

Nutrition

Serving: 1 Tbsp · Calories: 101 kcal · Carbohydrates: 2 g · Protein: 2 g · Fat: 10 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Cholesterol: 1 mg · Sodium: 36 mg · Potassium: 70 mg · Fiber: 0.5 g · Sugar: 1 g · Vitamin A: 229 IU · Vitamin C: 5 mg · Calcium: 42 mg · Iron: 0.5 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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