This easy arugula pesto can be used for pasta or as a peppery, aromatic topping for sandwiches or wraps.
Looking for a twist on basil pesto? Try this peppery arugula pesto recipe.
Salty Marcona almonds, plenty of Parmigiano Reggiano, and lots of peppery arugula make this a pesto you’ll want to whip up all the time. I used this pesto in my arugula pesto pasta recipe, but it’s delicious as an accompaniment to grilled or pan-seared chicken or served on sandwiches or wraps.
To make this easy, herby condiment, you only need a few ingredients, a cheese grater, and a food processor.
How to make arugula pesto
What you need
- Arugula: If you don’t have arugula, you can use baby spinach or baby kale.
- Marcona almonds: You can substitute these with blanched hazelnuts or pine nuts.
- Fresh basil: You can also substitute fresh parsley instead.
- Garlic and crushed red pepper: This is for flavor, and you could get creative here. Try adding a bit of lemon juice for brightness or use a small shallot or scallion instead of garlic.
- Parmigiano Reggiano: You’ll use one ounce that you’ll finely grate on a microplane.
- Extra virgin olive oil: I started with ½ cup and worked up to ¾ cup for a smooth consistency.
How to make it
- Step 1: Grate the cheese and peel the garlic.
- Step 2: Add all the ingredients except the extra virgin olive oil to a food processor and pulse until a coarse meal forms.
- Step 3: Slowly add the extra virgin olive oil until your desired consistency is met.
From there, you can use the pesto on pasta or slather it on a grilled chicken sandwich.
How long will arugula pesto keep?
Store the pesto in an airtight container for up to 1 week in the refrigerator. You can also freeze the pesto in an airtight container for up to 6 months.
Arugula Pesto
This easy arugula pesto can be used for pasta or as a peppery, aromatic topping for sandwiches or wraps.
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Servings: 2 cups
Calories: 35kcal
Equipment
Ingredients
- ½ cup Marcona almonds (see Note 1)
- 1 cup basil leaves
- 6 cloves garlic (peeled)
- 1 ounce Parmigiano Reggiano (finely grated)
- ½ teaspoon crushed red pepper (plus more to taste)
- 5 ounces arugula
- ½ to ¾ cup extra virgin olive oil
- Salt and pepper
Instructions
Blend the ingredients:
- Add the Marcona almonds, basil leaves, garlic, Parmigiano Reggiano, crushed red pepper, and arugula to a large food processor. Pulse until a coarse meal forms.
- With the processor on, slowly add ½ cup of extra virgin olive oil. If you want a smoother pesto, continue adding the remaining ¼ cup of extra virgin olive oil until your desired consistency is met. Taste and add salt and pepper, and pulse the processor to incorporate.
To serve:
- Transfer the pesto to a serving bowl and enjoy over pasta, on sandwiches, or with grilled vegetables. Refrigerate the pesto in an airtight container for up to one week or freeze in an airtight container for up to 6 months. Enjoy!
Notes
Note 1: If you don’t have Marcona almonds, replace them with cashews, blanched hazelnuts, or pine nuts.
Nutrition
Serving: 2tablespoons | Calories: 35kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Sodium: 33mg | Fiber: 1g | Sugar: 0.4g | Vitamin C: 2mg
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