Chef John's Almond Arugula Pesto

Chef John's Almond Arugula Pesto

5
Chef John 22168

"Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it's not, but that's okay sometimes."
Saved
Save
I Made it Rate it Share Print

Ingredients

15 m servings 210 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
  2. Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

Reviews

5

Quick, easy and now my favorite arugula recipe. We've had this on burgers, steak and pasta. Full of flavor, although I've been hit in the face with a shovel before and despite the chef's claim...

Very tasty! But best of all, a cinch to make!This recipe was easy to put together with ingredients I always have on hand. I boiled the arugula in a double boiler. When the arugula was done I ...

This smells great! I'm using it in a recipe later, but I will add the rest to a freezer tray and once frozen, my "cubes" of pesto will go in a freezer bag for future use.

This pesto is so easy to make. I didn't have arugula leaves so I used basil leaves instead. I also added a little black pepper, cilantro and red pepper flakes for additional flavor. You can't g...

Really good. I used a little less olive oil but used a mixture of regular olive oil and some Trader Joe's basil olive oil. I also added a little pasta water to thin it out & served the sauce o...