Arugula Pesto

Arugula Pesto platingsandpairings.com

This Arugula Pesto has peppery kick from the arugula and is flavored with parmesan, garlic, lemon zest and pine nuts. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of pasta!

This Arugula Pesto has peppery kick from the arugula and is flavored with parmesan, garlic, lemon zest and pine nuts. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of pasta!  | platingsandpairings.com This pesto veers a bit from the basic basil variety. Although the usual suspects are still there – pine nuts, parmesan, and garlic – this version has a peppery kick from the arugula, and lemon zest brightens it up on the back end. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or go old school (like I did) and top your pasta with it – cold or hot.

By the way (*patting myself on the back*) the basil in this recipe was grown in my very own herb garden – I kept it alive long enough to actually use it! The slugs killed some of it, but with the rest, I was able to make this yummy sauce! For some reason, the slugs LOVE the basil! Pesky little buggers!!! They have not yet managed to kill my rosemary, thyme, oregano, or pinot noir. Yep – I’m growing pinot noir – I’m going to start a vineyard in my backyard, make some fabulous wine, and be discovered as the next up and coming wine producer. (Is my sarcasm coming through yet?) But really, wouldn’t that be cool?! I think you’re supposed to live on a hill…

This Arugula Pesto has peppery kick from the arugula and is flavored with parmesan, garlic, lemon zest and pine nuts. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of pasta!  platingsandpairings.com

I just love the bright green color and the fresh flavors – It just smells like summer! PS – If you’d like to preserve some “summer” for later, this pesto can be frozen. Just pack it into a mason jar and cover with a thin layer of olive oil. It’ll keep this way for a few months. It’ll also keep stored in the fridge this way for a few days. Enjoy!

Arugula Pesto platingsandpairings.com

Arugula Pesto

Course: Sauce
Cuisine: Italian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Author: Erin @ Platings & Pairings

This Arugula Pesto has peppery kick from the arugula and is flavored with parmesan, garlic, lemon zest and pine nuts. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of pasta! 

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Ingredients

  • 2 cups packed arugula
  • ¼ cup packed basil
  • 1 cup extra-virgin olive oil
  • 1 cup finely grated parmesan
  • 1/3 cup pine nuts
  • 1 Tbsp lemon zest
  • 1 clove garlic chopped
  • 1 tsp salt
  • Freshly ground black pepper to taste

Instructions

  1. Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
  2. Serve over pasta, garnished with additional parmesan and cherry tomatoes, if desired.

Wine Pairings for Arugula Pesto:

  • Viognier has a great lush texture with mild acidity – It pairs nicely with the bite of the arugula and the richness of the cheese.
  • A ripe, full-bodied Chardonnay will also fit the bill here. It’s creaminess is a great match for the bright flavors in the pesto.

Arugula Pesto platingsandpairings.comArugula Pesto platingsandpairings.com

8 comments

  1. Susannah

    Yum!!! I’ve never made pesto with anything except basil and so I think I need to try this! Sounds like a great summer recipe! <3

    Reply

    1. Erin

      Thanks Susannah! I was looking for a new twist and I think this turned out to be a great option!!!

      Reply

  2. allie @ Through Her Looking Glass

    Gorgeous pesto Erin! Love using vibrant fresh ingredients. Great recipe and photos. I love your beautiful blog!

    Reply

    1. Erin

      Thanks so much Allie! I appreciate the kind words!!!

      Reply

  3. Annika

    Sounds delicious, we use instead of pine nuts- sunflower seeds( soaked a half hour) and manchego or pecorino to give it ‘the’ special different taste.:-)

    Reply

    1. Erin

      What a great idea Annika – I’ll have to give that a try!

      Reply

  4. Lena

    What a delicious idea! Will definitely be trying this next week.

    Reply

    1. Erin

      Thanks Lena! The bright flavors are perfect for summer!

      Reply

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