Arugula Pesto

Arugula pesto is my go-to pasta sauce, especially in summer! It’s rich, savory, amazingly flavorful and perfect for a quick yet incredible pasta dish.

Recipe yields 1 cup (about 200 grams).

Prep Time5

Total Time5

Course: Condiment, pesto

Cuisine: Italian

Keyword: arugula pesto

Servings:

Calories: 71kcal

Author: Katia

Ingredients

Arugula pesto

4 cups (80 grams) baby arugula, washed
⅓ cup (40 grams) sun dried tomatoes, drained
¼ cup (30 grams) cashews
1 garlic clove, sliced
⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)
¼ tsp fine salt
⅛ tsp black pepper
¼ cup (60 ml) extra virgin olive oil

Instructions

Place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper in the food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.
Scrape down size as needed, add extra virgin olive oil to the mixture and give another quick whizz. You can also add a touch of water to reach desired consistency. Taste and adjust the seasoning if needed.
Enjoy with this classic arugula pasta recipe, pizza and more! Leftover pesto will keep stored in the refrigerator for 3-4 days, but will lose some of its bright green color. It's freezable too.

Notes

Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition