Arugula Pesto

Recipe by Amy Black

Recipe by Amy Black

This pesto has a bit of a kick thanks to the spiciness of arugula. It augments any dish; from fish to meat to pasta to potatoes. You can store it for long-term use in ice cube trays!

1/2 cup of pine nuts
2 cups of packed arugula leaves, stems removed
1/2 cup fresh Parmesan cheese
1/2 cup finely grated pecorino
1/2 cup extra virgin olive oil
3 garlic cloves, chopped
Salt & Pepper to taste
1 teaspoon of lemon zest


1. Toast the nuts in a pan over medium heat until lightly brown or throw on a baking sheet and toast them for a couple of minutes (make sure they do not burn).
2. In a food processor, combine the arugula, salt, pine nuts, cheeses, zest, and garlic into a food processor. Pulse while slowly pouring in the olive oil. Remove the pesto and serve over your favorite meat or vegetable.