Arugula Pesto

by Manasi

Arugula Pesto 002

Before I bought my food processor, I remember coveting one for years. I was so envious of people whipping up hummus, dips or whatnot in their food processors. It was always touted as the workhorse of the kitchen with limitless potential. Then I got one and realized one important thing that everyone had left out—it’s an absolute pain in the {ahem} to clean! Seriously! Ingredients get stuck in the crevices, plus there are so many parts! I know it’s all dishwasher safe, but it takes up a lot of room in the dishwasher and if we don’t run it soon enough then I will inevitably need it again and have to wash all the parts before using them, then have to wash them again! I know, I know, First World Problems.

But I still go back to my food processor, mainly because it makes some awesome stuff. I’ve already started using it more to make these Cashew and Chocolate Bars, and now I have my new fave, arugula pesto. I have a love for arugula that goes back to when I was visiting colleges with my dad and we ate this pizza with arugula on top, which blew my little 17 year old mind! I should have thought about throwing arugula into pesto, but luckily there are people thinking about this already. This was so fresh tasting, with a nice spicy bite from the arugula. We used it as a dip for something super tasty {to be revealed!} as well as a pasta sauce–both worked well. So bust out the food processor and play some fun music or watch a great show while you wash all the parts later. It will definitely be worth it!

Arugula Pesto 001


Arugula Pesto

slightly adapted from Shutterbean via the kitchn

2 cloves garlic
6 cups arugula (ends up being a small bag)
1 cup fresh basil
1 cup raw walnuts
1/2 cup extra virgin olive oil
juice of 1 lemon (about 2 tablespoons)
3 tablespoons Pecorino Romano
kosher salt & fresh cracked pepper

Add the garlic cloves to the bowl of a food processor. Pulse until it is finely chopped. Add the arugula and basil leaves, then process until the leaves are finely minced. Add the walnuts, olive oil, lemon juice and cheese. Process until you have a smooth, luscious paste. Taste, then add salt and pepper to your liking.

Transfer to a jar or tupperware and keep in the fridge. I kept mine in the fridge for at least a week.

3 Comments to “Arugula Pesto”

  1. i have never tried arugula in the form of pesto…need to change that.

  2. I absolutely adore pesto, and this looks like a delicious way to spice it up a bit, combining arugula (we call it rocket in Ireland)! Can’t wait to try it out for a healthy salad or pasta dish!

  3. Rocket! I spent a semester in London and loved rocket on everything! Love it!

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