Pesto with Arugula Recipe -
Pesto with Arugula Recipe
  • READY IN 15 mins

Pesto with Arugula

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2005

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.

Most Helpful Critical Review
Feb 01, 2008

I didn't like this very much, I think regular pesto is better.


48 Ratings

Jun 08, 2008

First experience with pesto and it was really good. A great way to use up the arugula in my herb garden.

Nov 25, 2006

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!

Jan 13, 2011

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.

Dec 01, 2010

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.

Nov 25, 2007

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.

Oct 18, 2006

This is great, especially with more freshly grated parmesan on top. I made a big batch and froze what I didn't use and it tastes just as good after it's thawed.


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  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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