Arugula Pesto

Recipe Time

This recipe is featured on New Flavor new Year August month, it is still killer and follows the Italian theme (even thought I am not sure where in italy to find such a thing, but still). I used it as a filler in my eggplant rollettes.

When you get a bunch of greens, this is a great recipe to use them for. Greens is a large word to use, so what I mean is things like Arugula, Kale or Spinach in this case; at least these are the greens I have mixed together


8 Servings:


  • 1 clove garlic, peeled

  • 5 cups baby arugula

  • ½ cup finely shredded Asiago cheese

  • ¼ cup toasted pine nuts (Pine nuts, walnuts, or other nuts can also be used)

  • ¼ cup extra-virgin olive oil

  • ¼ teaspoon salt


  1. With the motor running, drop garlic through the feed tube of food processor; process until minced. Stop the machine and add arugula, cheese, pine nuts, oil and salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

***** Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.

Nutritional Facts:

Per 2 tablespoons - 123 Calories, 1g Carbs, 12g Fat, 2g Protein

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