"This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!" — Mark Caron
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1 1/2 cups
baby arugula leaves
1 1/2 cups
fresh basil leaves
1 (6 ounce) can
black olives, drained
extra virgin olive oil
red wine vinegar
ground cayenne pepper
salt and pepper to taste
This recipe was perfect for my non-dairy diet and my in-laws liked it as well. We used this as a spread on grilled pizza (w/o cheese) and it was very good. The left-overs did not freeze very well so I will make 1/2 recipe next time.
I didn't like this very much, I think regular pesto is better.
First experience with pesto and it was really good. A great way to use up the arugula in my herb garden.
I made this pesto for linguine. It's a good recipe, and I will probably use it again. I think I'll leave out the olives next time, because I thought the flavor was a bit too complex. Then again, I added asagio, so I wasn't helping matters!
I just finished making this. Incredible. I haven't even added the salt or pepper yet, and it tastes great. I will be adding this pesto to pasta tomorrow. And after that, I'm going to surprise my husband with a white pesto pizza. This has so many uses. Thank you so much for a great recipe.
My wife does not eat cheese so this recipe is perfect. I put a few extra cloves of garlic in. We like it so much that I dedicated one of my "earth boxes" to growing only basil and arugula and make a batch about every week. Needless to say I give a lot away, to the pleasure of my friends.
Great on pizza instead of red sauce (try with herbed goat cheese and sliced tomatoes), in a sandwich or just spread on toast. The garlic was strong initially, but it really mellowed the day after.
Really good Mark, but I do like to add cheese to my pestos. Due to allergies, I subbed with walnuts. Love the spice of arugula, so if you're a fan, you'll like this. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto with Arugula
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 175
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