Rating: 4.2 stars
30 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

The unique flavour of arugula makes this pesto peppery and robust.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)

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  • Stir the Parmesan cheese, salt, and cayenne into the pesto

  • Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.

  • Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Nutrition Facts

377 calories; protein 10.5g; carbohydrates 40.5g; fat 19.6g; cholesterol 70.9mg; sodium 80.2mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
05/14/2007
wow--spicy. Tastes great if you like argula. I added cottage cheese and gave one more spin thru the blender to mellow it out a bit. Read More
(18)

Most helpful critical review

Rating: 3 stars
10/08/2003
This was a little bit too "arugula-y" for me! Maybe it would have been improved by using more basil and less arugula. Also this should be made with a mildly-flavored olive oil so that the arugula and olive flavors aren't overwhelming. It's worth a second try though! Read More
(21)
30 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
10/08/2003
This was a little bit too "arugula-y" for me! Maybe it would have been improved by using more basil and less arugula. Also this should be made with a mildly-flavored olive oil so that the arugula and olive flavors aren't overwhelming. It's worth a second try though! Read More
(21)
Rating: 5 stars
05/13/2007
wow--spicy. Tastes great if you like argula. I added cottage cheese and gave one more spin thru the blender to mellow it out a bit. Read More
(18)
Rating: 5 stars
03/16/2011
LOVED LOVED LOVED THIS RECIPE. I had a mix of arugula and baby spinach to use up and have seen this recipe before but never had the arugula. Well tonight was the night for something fast and easy. Also instead of walnuts I used what I had on hand that being pecans. Otherwise it was as written and served with penne pasta. Thanks Jessica it will be made again. Read More
(13)
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Rating: 5 stars
10/05/2010
This was fabulous. I left out the cayenne pepper so my picky toddler would eat it. He loved it and so did we. I'm going to make a few more batches to use up my bunch of arugula and freeze them. Read More
(11)
Rating: 5 stars
09/15/2005
Made this for lunch today and it was so fantastic! I've only used basil for pesto and being that I love arugula this was a really nice change. Thanks Jessica!!!! Read More
(9)
Rating: 2 stars
08/08/2008
I didn't have basil so I used cilantro (see step 1). It was a bit too peppry for me and I really like arugula. Perhaps my arugula was not fresh. I will try again with basil. Read More
(7)
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Rating: 3 stars
05/26/2009
Tasted okay but had a very strong arugala taste which was almost overwhelming. Read More
(6)
Rating: 3 stars
11/13/2008
This was my first time making pesto of any kind. We had some arugula from our CSA and I was looking for recipes to try it with. DH and I could not really decide if we liked it or not. My three older girls(12 8 6) loved it though. My boys (2 and 5) did not like it at all. I added some more parm. cheese and it helped a lot. Read More
(5)
Rating: 4 stars
08/29/2002
VERY FLAVORFUL! Read More
(5)