Arugula Pesto

I love making pesto with things other than basil and/or pine nuts. In fact, I can’t remember the last time I made a “traditional” pesto! This arugula pesto is bright and zesty from the spiciness of the arugula and the fresh lemon juice. The bright green color is fabulous.


I served this tossed with whole wheat spaghetti, anchovies, and peas, topped with a soft boiled egg. Delicious!

All measurements below are approximate – I eyeballed it! Feel free to adjust quantities to suit your taste.


1/4 cup grated Parmesan cheese
Scant 1/4 cup slivered almonds
Juice of 1/2 lemon
1-3 cloves garlic (depending how garlicky you want it!)
2 cups arugula
1/4 cup extra virgin olive oil; more or less as needed for the thickness you want
Salt & freshly ground black pepper to taste

1. Combine all of the ingredients except the oil in a food processor. If you have a small one, like mine, you can add the arugula in stages. Blitz until combined and smooth, pouring in the oil in a thin steady stream while the food processor is running
2. Taste and adjust quantities and seasoning if necessary

That’s it! You can make this in advance of whatever recipe you want to use it in, and store it in the fridge for up to 2 days.