Pesto With Arugula Leaves

October 12, 2014
Arugula Pesto Recipe

Starting Sunday morning with a garlicky home-made pesto is such a delight. The crisp freshness makes me really happy. However, today I am talking about pesto made with arugula leaves (Rocket Leaves) and not usual basil-cheese pesto. This one has a unique flavour and works really well in pasta or on breads and wafers.  


Makes about 1 cup pesto

  • 6 cups arugula
  • 1 cup fresh basil
  • 2 cloves garlic
  • 1 cup toasted walnuts or pine nuts
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan Cheese (Optional; I like my pesto without cheese)
  • kosher salt & freshly grounded pepper


Place all the ingredients in a food processor and blend to a thick paste. Its better to start with half oil and add remaining half as the motor is running. Add salt and pepper. Transfer the pesto into a mason jar and refrigerate until required.

Arugula Pesto Recipe

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