Arugula Pesto

Photo: Greg Dupree; Styling: Missie Neville Crawford

Stir Arugula Pesto into your favorite pasta or atop your favorite pizza. This homemade pesto will keep up to one week in the fridge.

This recipe goes with Whole Wheat Pesto Pizza, Crispy Chicken Thighs with Pasta and Pesto

Yield: Makes 1 cup
Recipe from Southern Living

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  • 2 cups firmly packed arugula
  • 1/2 cup firmly packed fresh flat-leaf parsley
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Process arugula, parsley, olive oil, garlic, Parmesan cheese, water, lemon juice, salt, and pepper in a food processor until smooth. Refrigerate up to 1 week.
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