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Arugula Pesto

(recipe, Cathy Whims)

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Be sure to make this with young or baby arugula; late-season arugula makes for a bitter and pungent sauce.


  1. 2 cloves garlic, chopped
  2. ⅓ cup pine nuts, lightly toasted
  3. 4 cups loosely packed arugula leaves, washed and dried
  4. ½ cup freshly grated Parmesan cheese
  5. ¾ cup extra-virgin olive oil
  6. Salt and pepper


  1. In the bowl of a food processor, place the garlic, pine nuts, arugula, and grated cheese. Pulse to chop finely.
  2. With the motor running, slowly pour in the oil until the pesto has a smooth consistency (you may not need all the oil). Season to taste with salt and pepper.