Arugula Pesto


Try this arugula pesto on grilled fish, steamed artichokes, or on bruschetta. Recipe adapted from


  • 2 cups packed arugula (you can add parsley or basil as part of the 2 cups for a less intense arugula flavor)
  • 1 cup extra-virgin olive oil
  • 1/2 cup finely grated pecorino
  • 1/2 cup finely grated parmesan
  • 1/3 cup pine nuts (almonds or walnuts can be substituted)
  • 1 tbsp. lemon zest
  • 2 cloves garlic, chopped
  • Kosher salt and freshly ground black pepper, to taste


  1. Process arugula (and additional herbs is using), oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.
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