Basil pesto is, of course, the Grande Dame of pesto sauces, but many other herbs make wonderful versions of this classic Genoese sauce, like today’s arugula pesto, or this mint-walnut pesto.
Arugula is a bit spunky by nature and has a distinct spicy flavor – two things that make it an excellent candidate for a unique pesto.
But there are two other things that make arugula pesto stand apart: arugula is available all year long so it’s a great substitute for when basil is not in season and you’re having a pesto-craving… and it doesn’t oxidize – the sauce stays bright green even days after it’s made.
makes 1 1/4 cups
active time: 15 min
- 4 oz (115 g) arugula – rinsed and spun dry
- 1 large garlic clove – skinned
- 1/3 cup blanched, sliced almonds
- 1/4 cup freshly grated Reggiano Parmesan
- 1/2 cup freshly grated Pecorino Romano
- 1/2 teaspoon sea salt or to taste
- freshly ground black pepper to taste
- 1/2 cup extra virgin olive oil
- Place all ingredients in the bowl of a food processor. Process until it forms a creamy paste, about 2 to 3 minutes, scraping the sides of the bowl once. Transfer to a bowl, cover and keep refrigerated until ready to use.
- Cook’s note: Refrigerate for up to 3 days, or freeze for up to 1 month.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.