Also known as “rocket,” arugula is a peppery, strong tasting leafy green that is rich in vitamin C and iron and makes for a great pesto. The strength, bitterness, and heat of arugula vary widely. For many people, the spicy notes are their favorite part of arugula, but if you like flavors a little milder, tone down an especially strapping batch by incorporating spinach leaves and/or adding more cheese to this pesto.–Stacey Printz
- Quick Glance
- 10 M
- 10 M
- Makes 1/3-1/2 cup
- 2 garlic cloves, unpeeled
- 4 tablespoons olive oil
- 1/4 cup pine nuts
- 3 cups arugula, packed
- 1/4 cup pecorino Romano cheese
- 2 teaspoons lemon juice
- 1. Place the unpeeled garlic cloves in a skillet with 1 tablespoon of the olive oil. Cook over medium-low heat until soft, 3 to 4 minutes.
- 2. In another skillet, toast the pine nuts until lightly browned and fragrant.
- 3. Peel and mince the garlic. Place the garlic, nuts, arugula, cheese, and lemon juice in the bowl of a food processor and pulse until a coarse paste forms. With the machine running, gradually stream in the remaining olive oil and blend until the pesto emulsifies. Season with salt.
- Serve the arugula pesto over a salad of fresh peaches and prosciutto (Italian ham)
- Toss the pesto with gnocchi, chopped fresh tomatoes and shaved cheese
- Make an arugula pesto pizza. Coat pizza dough with pesto and mozzarella cheese, and bake in a hot oven.