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You don't have to have basil to make great pesto! This pesto is slightly more textured than regular pesto because the arugula leaves break down differently than basil. But honestly, I may like it better. Also arugula is available year-round, where as large bunches of basil isn't.

Give this a shot! It's terrific on bread, pasta, sandwiches, roasted veggies, Bob's your uncle.

"I used whole walnuts, but if you prefer the flavor of pine nuts, go for it."

Notes: Recipe easily doubled or tripled. Go easy on the salt if doing a larger batch, taste as you go.


Ingredients: 2 cups wild arugula, 1/3 cup grated Parmesan cheese, 1/3 cup plus 1 tbsp. extra-virgin olive oil, 1/4-1/2 tsp. salt, 1-2 tsp. minced garlic, 1/2 cup whole raw walnuts, pepper optional.

Makes about 1 1/2 cups.

1. Place all ingredients into the bowl of a food processor. Pulse a number of times to break down the ingredients. Scrape the sides, then run on low for 1 minute or so. You may need to add the extra tbsp. of olive oil, or a little bit of warm water.

2. Store in an air-tight container for up to 3 days.

#arugula #pesto #garlic #parmesan


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