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.

Katie Webster
Source: EatingWell Magazine, March/April 2010


Recipe Summary

10 mins


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; protein 2.4g 5% DV; carbohydrates 1.4g; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 0.5g; fat 12.2g 19% DV; saturated fat 2.5g 12% DV; cholesterol 6.3mg 2% DV; vitamin a iu 397.9IU 8% DV; vitamin c 2mg 3% DV; folate 13.6mcg 3% DV; calcium 71.4mg 7% DV; iron 0.4mg 2% DV; magnesium 16.6mg 6% DV; potassium 72.8mg 2% DV; sodium 143.7mg 6% DV; thiaminmg 2% DV.

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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