Pesto with Arugula

31 Reviews

Prep: 15 min
Ready In: 15 min

“This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!” - by Mark Caron

Directions

Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

Nutrition

Amount Per Serving (12 total)

Calories
191 cal
10%

Fat
19.4 g
30%

Carbs
3.2 g
1%

Based on a 2,000 calorie diet

Reviews (31)

Rate This Recipe

Cassiopia

Oct. 1, 2005

"This recipe was perfect for my non-dairy diet and my in-laws liked it as well. We used this as a spread on grilled pizza (w/o cheese) and it was very good. The left-overs did not freeze very well so..." See more I will make 1/2 recipe next time."

quincyli

Jun. 8, 2008

"First experience with pesto and it was really good. A great way to use up the arugula in my herb garden. ..." See more"

Beckerkorn

Nov. 25, 2006

"I made this pesto for linguine. It's a good recipe, and I will probably use it again. I think I'll leave out the olives next time, because I thought the flavor was a bit too complex. Then again, I ..." See moreadded asagio, so I wasn't helping matters!"

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