Arugula Pesto

Arugula Pesto

1 Review
From: EatingWell Magazine, March/April 2010

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 clove garlic, peeled
  • 5 cups baby arugula
  • ½ cup finely shredded Asiago cheese
  • ¼ cup toasted pine nuts (see Tip)
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt


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  1. 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 information

  • Serving size: 2 tablespoons
  • Per serving: 123 calories; 12 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 2 g protein; 14 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 398 IU vitamin A; 2 mg vitamin C; 71 mg calcium; 0 mg iron; 144 mg sodium; 73 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2½ fat

Reviews 1

November 01, 2010
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By: EatingWell User
I made this with walnuts instead of pine nuts. Pesto was excellent! Good blend of flavors.
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