Arugula Pesto

Pesto is traditionally made with basil, but other herbs and greens can be equally delicious. Arugula pesto is peppery and slightly spicy – try it with pasta for a simple summer meal.
Yield ¾ cup
Time 5 minutes
  • food processor
  • knife, bowl, and wooden spoon
  • 2 T almonds
  • 1 c fresh arugula, packed
  • 2 cloves garlic, minced
  • 2 T olive oil
  • 1 T nutritional yeast (optional)
Directions Place almonds in the food processor and finely chop. Add everything else and process into a thick paste.

Alternatively, you can finely chop the arugula and mix it with the other ingredients.

Serve with pasta, adding a little more oil if necessary to help it coat the noodles evenly.

Notes Pesto freezes well, so make a big batch when fresh arugula is abundant, then freeze it to enjoy throughout the winter.

Also see my pesto recipe.

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Arugula pesto