Arugula pesto A delicious all-season alternative to the classic basil spaghetti sauce
Next time you’re making pesto, consider the winning combo of arugula and almonds
Basil pesto is, of course, the Grande Dame of pesto sauces, but many other herbs make wonderful versions of this classic Genoese sauce, like today’s arugula pesto, or this mint-walnut pesto. Arugula is a bit spunky by nature and has a distinct spicy flavor – two things that make it an excellent candidate for a unique pesto.
This simple sauce won’t turn brown like regular pesto!
But there are two other things that make arugula pesto stand apart: arugula is available all year long so it’s a great substitute for when basil is not in season and you’re having a pesto-craving… and it doesn’t oxidize – the sauce stays bright green even days after it’s made.
More pesto recipes
makes 1 1/4 cups
active time: 15 min
- 4 oz (115 g) arugula – rinsed and spin-dried
- 1 large garlic clove – skinned
- 1/3 cup blanched, sliced almonds
- 1/4 cup freshly grated Reggiano Parmesan
- 1/2 cup freshly grated Pecorino Romano
- 1/2 teaspoon sea salt or to taste
- freshly ground black pepper to taste
- 1/2 cup extra virgin olive oil
- Place all ingredients in the bowl of a food processor. Process until it forms a creamy paste, about 2 to 3 minutes, scraping the sides of the bowl once. Transfer to a bowl, cover and keep refrigerated until ready to use.
- Cook’s note: Refrigerate for up to 3 days, or freeze for up to 1 month.