Arugula Pesto

15 Oct

In case you haven’t noticed, I like pesto.  Pesto is so easy to make and so versatile.  I use pesto for just about anything. I love to use it on my sandwiches in place of mayo or mustard.  Tonight I put some on top of steaming hot pasta. Yum.

I had some pepitas hanging around and decided to you those instead of traditional pine nuts or walnuts. They brought a delicate nuttiness to the pesto that I found very appealing.

The recipe is so easy. I don’t think you can have pesto fail.


  • 1 nice handful of fresh arugula
  • 2 cloves garlic
  • 1/4 – 1/2 c grated parmesan cheese (depending how dominate in flavor you want the cheese)
  • 1/2 c pepitas (it was what I had left in the bag and the flavor did not overpower at all, very subtle)
  • S & P to taste
  • Olive oil (drizzle enough to get a consistency that you like)

In a food processor combine the arugula, cheese, garlic, salt, pepper, pepitas and pulse until finely chopped and well combined.

Drizzle in olive oil until desired consistency.  That’s it! You can use as little or as much of any of the ingredients and still have outstanding pesto.

Store unused pesto in the refrigerator. It will keep for a week.




Posted by on October 15, 2010 in Uncategorized


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2 responses to “Arugula Pesto

  1. Rob

    October 15, 2010 at 12:26 AM

    You can also freeze pesto. At least you can with pesto made with basil and lots of olive oil. Freeze in trays, then remove after a day and (if you can) pt in a vacuum bag to reduce freezer burn. It will definitely keep over winter, especially if you only take what you need for a day or two of eating at a time.

  2. Leilani

    February 22, 2011 at 5:49 PM

    Sarah, have you ever tried freezing your different kinds of pesto? Are there certain kinds that keep better in the freezer than others? I’ve wanted to make some for a while now but I can’t find enough basil anywhere


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