This twist on pesto subs arugula for traditional basil to make a bright, peppery addition to pasta, chicken, fish or steak.
I’m a basil fiend. In turn, my leafy herbed passion goes hand in hand with pesto. I mean, is it even summer without it?
But when I discovered a fresh crop of arugula at the farmers market, my basil obsession took a detour. And I happily followed.
This fresh, peppery switcharoo to the sweeter basil style variety makes a damn fine addition to countless dishes. Pasta? Naturally. Veggies? Load it on. Chicken? Lather it in the middle of a chicken breast with some melty cheese and a slice or two of prosciutto and bam! Dinner is served.
About the Recipe
Pesto is hardly a daunting task. Simply load everything into a food processor (this is the one I have) or a blender and pretty much blend away. Okay, maybe don’t blend it into oblivion, but at least until everything comes together. You could add all of the ingredients at once, but I hold the olive oil to drizzle into the processor on its on so it creams and emulsifies to a thicker texture.
So what’s the difference between arugula pesto and basil pesto? They’re both green and they have the same basic ingredients. But depending on the spiciness of your arugula, you’ll discover a more pungent, peppery bite with arugula. Again, like all fresh ingredients, you’re dependent on the ingredient itself so adjustments each time you make it is essential.
Depending on the water content of your arugula and the quality of your olive oil (this one is my favorite) the olive oil may rise to the top. Don’t worry. This is natural, and a great sign of a good pesto, because a dry pesto has no flavor or coating affect. Simply stir and go.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats
How to Make Arugula Pesto
- 2 cups arugula leaves
- ½ cup grated Parmesan Cheese
- ¼ cup toasted pine nuts
- 1 clove garlic , peeled
- ½ lemon , juiced
- pinch of kosher salt
- ½ cup extra-virgin olive oil
- In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine.
- Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. Scrape down the sides of the bowl and blend once more. Transfer to a glass container (mine fit an 8 ounce glass container) and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.