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Chef John's Almond Arugula Pesto

Rated as 4.81 out of 5 Stars
56k

"Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it's not, but that's okay sometimes."
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Ingredients

15 m servings 210
Original recipe yields 4 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
  2. Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

Nutrition Facts


Per Serving: 210 calories; 22 2.6 1.9 0 40 Full nutrition

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Reviews

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Quick, easy and now my favorite arugula recipe. We've had this on burgers, steak and pasta. Full of flavor, although I've been hit in the face with a shovel before and despite the chef's claim...

Very tasty! But best of all, a cinch to make!This recipe was easy to put together with ingredients I always have on hand. I boiled the arugula in a double boiler. When the arugula was done I ...

This smells great! I'm using it in a recipe later, but I will add the rest to a freezer tray and once frozen, my "cubes" of pesto will go in a freezer bag for future use.

This pesto is so easy to make. I didn't have arugula leaves so I used basil leaves instead. I also added a little black pepper, cilantro and red pepper flakes for additional flavor. You can't g...

Love it! Had tons of arugula leftover in my garden, made this recipe, loved it so I used most of the arugula still left. I added jalapeno peppers (3 with seeds included) to my recipe which was u...

Really good. I used a little less olive oil but used a mixture of regular olive oil and some Trader Joe's basil olive oil. I also added a little pasta water to thin it out & served the sauce o...

I used this with spiralled zucchini and it is to die for. The lack of dairy is interesting and appreciated.

This is excellent!! Although I think the garlic needs to backed off by at least one clove of garlic.

I made it with 2 cups basil without parboiling, 2 small garlic cloves and added juice of half a lemon. It was delicious!