Recipe by Mark Caron
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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.
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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make pesto with peppery, full-flavored arugula instead of basil.
See how to make a pesto and potato pizza.
See a time-saving trick to have delicious homemade pesto on hand any time.