Reviewed: Oct. 10, 2009

I am a huge arugula fan (it's always in my fridge - sometimes I forget to use it and it goes bad) and I enjoy basil pesto. It took owning a food processor to get me to try this recipe. I usually do my own thing depending on what I have on hand - didn't have fresh basil since the local farmers market just ended. 4 cloves of chopped garlic that I threw in with 1/4c pine nuts that I toasted in a pan on the stove. I added parm cheese and omitted the olives. I think I used about 1/4-1/3c olive oil which was plenty for me. It made a great spread on my tomato sandwich and I'm looking forward to trying it with other things.

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SonjaL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 16, 2009

Fast and Delicious in the food processor for tonight's dinner. I substituted walnuts and served it with chicken cutlets and pasta for a winning meal. Thank you for submitting this recipe.

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Melinda

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

Very tasty!

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joyfulheart4

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Reviewed: Apr. 28, 2009

absolutely perfect! Used my own fresh garden herbs and the arugula adds such sharp flavor! Excellent on a pizza too!

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pamflynow

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Reviewed: Jan. 8, 2009

A standard in our home now. Absolutely love it! Better than pesto with cheese. I have even made it with escarole. Thanks for a great idea. I use almonds instead of pine nuts and often skip the olives. Delicious nevertheless.

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VIVNIDHI

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Reviewed: Jun. 8, 2008

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

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quincyli

Cooking Level: Intermediate

Home Town: Keyport, New Jersey, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 1, 2008

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

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 20, 2007

Made exactly as stated. Very good if you like arugula and you like normal basil pesto. I do!

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DECAR48

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Reviewed: 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.

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CAPTRONC

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Reviewed: Sep. 17, 2007

Excellent. My whole family loved it served on Italian bread. Good way to use my garden arugula.

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JoanneLaurenJackie

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Reviewed: 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!

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Beckerkorn

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2006

Was too bland.

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MarshallG

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Reviewed: 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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brady-licious

Cooking Level: Expert

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Reviewed: Sep. 26, 2006

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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 1, 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.

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