Arugula Pesto

If the Arugula Pesto is inside your fridge, you have options, you have good chances to prepare different snacks or appetizers in no time, if you want to impress your guests or you can craft a gourmet entree and play to be a chef. 

Ingredients are easy to scout at your local supermarket or your fancy-healthy-super-natural-few-more-dollars store, but the ingredients are the secret ( just like my grandma used to say ) you can get then almost anywhere. The Olive Oil also could be Organic   as all other ingredients. Better ingredients, better final product.

For this recipe you are going to need:


  • 1 Lb.  Fresh Arugula
  • 6 Oz. Parmesan cheese
  • 6       Garlic clove
  • 2 Oz. Pine nuts
  •         Sea Salt
  •         Pepper
  •         Olive Oil


I always prefer to make this Arugula Pesto sauce with a mort. The herbs release their juices and the after taste is better then made it with a blender or something similar with a high speed. But, don't be discourage by this and use your nutribullet or Vitamix ( lowest speed possible ). Back to the mort, because is a lot of Arugula to be grind to juices. No need for much explanation but as you make it put it aside in a bowl until you finish with all of it. Then, do the same job with the Pine nuts and grind them up, then do the same job with the Garlic.

Now, you have in the bowl everything that was in the mort and we have to mix it with the rest of the ingredients. Sea Salt and pepper at your taste. Few whole pine nuts to show and dress the dish and finally when you have everything mixed add more Olive Oil to top it off and cover all ingredients. This is not a sauce that needs lots of oil. 

The main idea about saving this sauce or the left over after you use it, is to conserve the rest of the sauce for a rainy day. With that being said, all the ingredients are mixed and seating in the jar or container were you gonna keep it and then add enough Olive Oil to cover all ingredients and preserve. Having everything covered with the Olive oil will make your Pesto last longer in your fridge. If  any piece of Arugula or Garlic or anything sticks out of the Olive oil will mold and ruin your sauce. So, if you re use it later, when you store it back in the fridge, add a little more oil to keep everything cover.   


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