Skip to main content
Epicurious
Bon Appétit

Arugula Pesto

4.0

(25)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

4 cups (packed) arugula leaves (about 6 ounces)
1/4 cup pine nuts, toasted
1/4 cup (packed) freshly grated Parmesan cheese
1/4 cup olive oil

Preparation

  1. Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)

TagsCondimentSauceItalianEuropeanArugulaLeafy GreensVegetablePine NutNutParmesanCheeseDairyGluten FreeVegetarianQuickEasyMake AheadNo-CookFood ProcessorBon Appétit
Read More
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.