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 comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats
- 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.
Eat Seasonal in July!
This recipe is part of the monthly group of food bloggers brought together by Becky of The Vintage Mixer to share seasonal recipes. What better time to eat seasonal than summertime?
Here is a list of other bloggers joining in the seasonal game. Hop over to see what they’re cooking now.
Quick Pickled Strawberries with Black Pepper and Tarragon by Simple Bites
Pea and Arugula Pesto by Floating Kitchen
Creamy Grilled Corn Pasta by Completely Delicious
Chocolate Strawberry Protein Smoothie by The Lemon Bowl
Crispy Chicken & Cucumber Salad with Dijon Vinaigrette by Climbing Grier Mountain
Healthy Zucchini Muffins by Gimme Some Oven
Fresh Corn Salad by Bless this Mess
Apricot Glazed Chicken by Vintage Mixer
Spinach Pesto by Mountain Mama Cooks
Papaya Seed Vinaigrette Dressing by Kitchen Confidante
Baked Zucchini Fries with Pesto Yogurt Dipping Sauce by Cookin’ Canuck
Peach Salad with Grilled Chicken and Raspberries by Well Plated
Poached Beets with Star Anise and Cinnamon by Project Domestication
Strawberry Fields Panzanella Salad with Strawberry Balsamic Vinaigrette by Flavor the Moments
Come back tomorrow to see how I use my arugula pesto in my recipe for Grilled Flatbread with Peaches and Arugula Pesto. It’s in season now and so good. You’re gonna love it.
Thanks for stopping by, have a great day, and make something good.
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Glad we can be arugula pesto twins today, Heidi! Yum! Yours is gorgeous. And that flatbread looks awesome too. Can’t wait to see it!
Heck.YES! I’ve been on a Pesto kick all summer, but typically make it with spinach and basil. Peppery arugula must take it to a whole new flavor level!
Arugula and I are in the midst of a hot and heavy love affair! I tried a version of arugula pesto with almonds, but now I’m thinking pine nuts are must for my next iteration. Great tutorial!
I love pestos that think outside of the box – arugula pesto is definitely delicious!
Yes! This! All the pesto please, on everything. <3
I’m glad you’re having a busy summer.. too busy to send me photos 😉 Living life is way better than being on the computer!! And I happen to have a huge bag of arugula from my CSA begging for this recipe.
I can’t wait for that flatbread recipe! I’ve been locking for any excuse to use my new food processor, so I have to try your pesto!
I love that I got a little sneak peek of this on SnapChat!! I heart arugula!!
All this beats the basil dip someone gifted me over spring. I love my basil dip with nachos is just the thing I do. The punch is perfect for my lightly salted treats. Thanks for this.
I am currently in the midst of freezing my super pesto concentrate. I simply process basil ( or other tasty greens ) with garlic, salt and EVOO and freeze the pesto in ice cube trays. I then take out a cube or two of the concentrate as I need it, thaw it out and use plain or mix with nuts and/or dairy. This gives me nut free or dairy free options. I also enjoy pesto made from Italian flat leaf parsley and shallot. Yum.
Thank you Rose for sharing your freezer tips! I do the same thing. So you don’t freeze it with the nuts or cheese?
Will definitely have to try this. Particularly as pesto is sooooo expensive here in Thailand as it’s always imported. Thanks 🙂
So bright and refreshing! You nailed it!
Every member of this team puting good piece of information regarding different recipes. I got detail a lot recipe which i felt new for me and i don’t have see such recipes in any other website.