This pesto is a great way to use fresh, flavorful spring arugula. Try tossing it with pasta, spread it on pizza instead of tomato sauce or use it as the base for a vegetable dip. Source: EatingWell Magazine, March/April 2010

Katie Webster


Ingredient Checklist


Instructions Checklist
  • With the motor running, drop garlic through the feed tube of food processor; process until minced. Stop the machine and add arugula, cheese, pine nuts, oil and salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.



Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

Kitchen Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

123 calories; 12.2 g total fat; 2.5 g saturated fat; 6 mg cholesterol; 144 mg sodium. 73 mg potassium; 1.4 g carbohydrates; 0.5 g fiber; 1 g sugar; 2.4 g protein; 398 IU vitamin a iu; 2 mg vitamin c; 14 mcg folate; 71 mg calcium; 17 mg magnesium;

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Rating: 4 stars
I made this with walnuts instead of pine nuts. Pesto was excellent! Good blend of flavors. Read More