Pesto doesn’t always have to be about basil — in fact, with the right combination of ingredients, you can turn almost anything green (and maybe even a few things that aren’t) into a version of pesto. In this series, I’ll be testing all kinds of ingredients in pesto form to see: can it pesto? Or was this an absolutely terrible idea?
First up is a staple in my house: arugula pesto. And if this one’s any indication, there are plenty more experiments to come.
Arugula is a great candidate for pesto for a few very solid reasons:
- It’s green.
- It’s flavorful.
- I almost always have leftover arugula to use up.
Pesto is one of the easiest ways to use arugula before it wilts in the fridge. Its slightly peppery flavor pairs beautifully with walnuts (instead of pine nuts) and creates a bright green pesto that’s perfect for pasta, sandwiches, and just about anything else. Here’s how to make it:
Arugula Pesto:
Ingredients
- 3 cups arugula
- ¾ cup chopped walnuts
- 3 cloves of garlic, peeled
- ¾ cup grated Parmesan cheese
- ¾ cup olive oil
- Zest and juice of ½ lemon
- Salt, to taste (I used about ½ teaspoon)
Instructions
- Add the arugula, walnuts, and garlic to a large food processor and pulse until roughly combined.
- Add the Parmesan cheese and pulse again to combine.
- With the food processor running, slowly drizzle in the olive oil through the feed tube.
- Remove the lid and add the lemon zest, lemon juice, and salt to taste.
- Replace the lid and process until the pesto reaches your desired consistency.
- Serve stirred into cooked pasta and topped with cherry tomatoes and extra Parmesan or use as a spread for sandwiches.
There you have it — a quick and easy arugula pesto recipe to use up that near-wilting arugula hiding in your refrigerator drawer. Let me know what you think if you make it! How does it compare to classic basil pesto?
Personally, I love this bright, slightly peppery version. And if you ask me, can arugula pesto? I’d have to say absolutely — it can.
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