See more
Arugula Pesto

Arugula Pesto

Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.

Cooking Light MAY 2007

  • Yield: 6 servings (serving size: 2 tablespoons)


  • 2 cups trimmed arugula (about 2 ounces)
  • 2 cups fresh spinach leaves (about 2 ounces)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons pine nuts
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon minced garlic (about 1 large clove)
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon salt


Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.

Thaw in refrigerator.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 78%
  • Fat: 5.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.1g
  • Carbohydrate: 1.9g
  • Fiber: 0.7g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 163mg
  • Calcium: 54mg

Go to full version of

Arugula Pesto recipe