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Arugula Pesto

Arugula Pesto

This recipe goes with Farfalle with Arugula Pesto

Sunset AUGUST 2003

  • Yield: Makes about 2 1/2 cups


  • 3/4 cup chopped walnuts
  • 1 pound pound rinsed arugula leaves (about 10 lightly packed cups)
  • 1/2 cup grated pecorino romano or parmesan cheese
  • 1/4 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons chopped garlic
  • 1/4 teaspoon salt
  • pepper


Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350° oven until golden under skins, 6 to 8 minutes. Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste.

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 90%
  • Protein: 1.1g
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Carbohydrate: 1.1g
  • Fiber: 0.3g
  • Sodium: 33mg
  • Cholesterol: 1.1mg

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Arugula Pesto Recipe