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arugula on a wooden board
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Arugula Pesto

A peppery twist on an Italian classic.
Prep Time 10 minutes
Cook Time 10 minutes
Course Condiment, Main Course
Cuisine Italian
Calories 944 kcal


  • 6 cups arugula
  • 1/2 cup Parmigiano Reggiano, freshly grated addt'l 1 1/2 – 2 1/2 tablespoons, freshly grated
  • 1/4 cup Pecorino Cheese
  • 1/4 teaspoon salt
  • 1 clove garlic chopped
  • 2 tablespoons pine nuts
  • 1/2 cup + 1-2 tablespoons olive oil


  • In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start.
  • Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a tablespoon or 2 of the remaining olive oil until you reach your desired thickness.
  • Mix with cooked pasta, sprinkle with grated Parmigiano Reggiano. Enjoy.


If you want a stronger taste of arugula, cut back on your Parmigiano by about a tablespoon.
Leftover pesto can be refrigerated for up to 3 days or frozen. Keeping a thin layer of oil on the top helps to keep the pesto from oxidizing.
This recipe comes from An Italian In My Kitchen.
Keyword Arugula, Garlic

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