Pesto with Arugula

Name: Pesto with Arugula
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 1 ½ cups baby arugula leaves; 1 ½ cups fresh basil leaves; ⅔ cup pine nuts; 8 cloves garlic; 1 (6 ounce) can black olives, drained; ¾ cup extra virgin olive oil; ½ lime, juiced; 1 teaspoon red wine vinegar; ⅛ teaspoon ground cumin; 1 pinch ground cayenne pepper; salt and pepper to taste

Rating: 4.71 stars

59 Ratings
44 Reviews
4 Photos

This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!

By Mark Caron

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Recipe Summary

prep:

15 mins

total:

15 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

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Nutrition Facts

Per Serving:

191 calories; protein 2.3g; carbohydrates 3.2g; fat 19.4g; sodium 125.4mg. Full Nutrition

Reviews (44)

Most helpful positive review

Cassiopia

10/01/2005

This recipe was perfect for my non-dairy diet and my in-laws liked it as well. We used this as a spread on grilled pizza (w/o cheese) and it was very good. The left-overs did not freeze very well so I will make 1/2 recipe next time. Read More

Helpful

(27)

Most helpful critical review

em2781

02/01/2008

I didn't like this very much, I think regular pesto is better. Read More

Helpful

(4)

59 Ratings

5 star values: 47
4 star values: 9
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cassiopia

10/01/2005

Helpful

(27)

Beckerkorn

11/26/2006

I made this pesto for linguine. It's a good recipe, and I will probably use it again. I think I'll leave out the olives next time, because I thought the flavor was a bit too complex. Then again, I added asagio, so I wasn't helping matters! Read More

Helpful

(16)

quincyli

06/08/2008

First experience with pesto and it was really good. A great way to use up the arugula in my herb garden. Read More

Helpful

(14)

lilorchid82

01/13/2011

I just finished making this. Incredible. I haven't even added the salt or pepper yet and it tastes great. I will be adding this pesto to pasta tomorrow. And after that I'm going to surprise my husband with a white pesto pizza. This has so many uses. Thank you so much for a great recipe. Read More

Helpful

(10)

SteelieD

12/01/2010

Great on pizza instead of red sauce (try with herbed goat cheese and sliced tomatoes) in a sandwich or just spread on toast. The garlic was strong initially but it really mellowed the day after. Read More

Helpful

(9)

CAPTRONC

11/25/2007

My wife does not eat cheese so this recipe is perfect. I put a few extra cloves of garlic in. We like it so much that I dedicated one of my "earth boxes" to growing only basil and arugula and make a batch about every week. Needless to say I give a lot away, to the pleasure of my friends. Read More

Helpful

(9)

brady-licious

10/18/2006

This is great especially with more freshly grated parmesan on top. I made a big batch and froze what I didn't use and it tastes just as good after it's thawed. Read More

Helpful

(7)

SonjaL

10/13/2009

I am a huge arugula fan (it's always in my fridge - sometimes I forget to use it and it goes bad) and I enjoy basil pesto. It took owning a food processor to get me to try this recipe. I usually do my own thing depending on what I have on hand - didn't have fresh basil since the local farmers market just ended. 4 cloves of chopped garlic that I threw in with 1/4c pine nuts that I toasted in a pan on the stove. I added parm cheese and omitted the olives. I think I used about 1/4-1/3c olive oil which was plenty for me. It made a great spread on my tomato sandwich and I'm looking forward to trying it with other things. Read More

Helpful

(7)

LEG

10/31/2011

Here's an idea for this recipe- try it as a dressing on spaghetti squash- it's really good! I put in a little less than 1/2 a cup of olive oil instead of 3/4. tasty! Read More

Helpful

(7)

em2781

02/01/2008

I didn't like this very much, I think regular pesto is better. Read More

Helpful

(4)

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- of Reviews

Pesto with Arugula

Servings Per Recipe: 12
Calories: 191

% Daily Value *

protein: 5 %

carbohydrates: 1 %

dietary fiber: 4 %

sugars:

fat: 30 %

saturated fat: 14 %

vitamin a iu: 8 %

niacin equivalents: 6 %

vitamin c: 5 %

folate: 3 %

calcium: 3 %

iron: 8 %

magnesium: 8 %

potassium: 2 %

sodium: 5 %

thiamin: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pesto with Arugula

1 of 44

All Reviews

Cassiopia

10/01/2005

Helpful

(27)

Beckerkorn

11/26/2006

Helpful

(16)

quincyli

06/08/2008

First experience with pesto and it was really good. A great way to use up the arugula in my herb garden.

Helpful

(14)

lilorchid82

01/13/2011

Helpful

(10)

SteelieD

12/01/2010

Great on pizza instead of red sauce (try with herbed goat cheese and sliced tomatoes) in a sandwich or just spread on toast. The garlic was strong initially but it really mellowed the day after.

Helpful

(9)

CAPTRONC

11/25/2007

Helpful

(9)

brady-licious

10/18/2006

This is great especially with more freshly grated parmesan on top. I made a big batch and froze what I didn't use and it tastes just as good after it's thawed.

Helpful

(7)

SonjaL

10/13/2009

Helpful

(7)

LEG

10/31/2011

Here's an idea for this recipe- try it as a dressing on spaghetti squash- it's really good! I put in a little less than 1/2 a cup of olive oil instead of 3/4. tasty!

Helpful

(7)

em2781

02/01/2008

I didn't like this very much, I think regular pesto is better.

Helpful

(4)

1 of 4 Pesto with Arugula

origami911

2 of 4 Pesto with Arugula

SweetBasil

3 of 4 Pesto with Arugula

Hobbykoch

4 of 4 Pesto with Arugula

Kim Graham Murray

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Pesto with Arugula

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (44)

Most helpful positive review

Most helpful critical review

All Reviews for Pesto with Arugula

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Pesto with Arugula

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (44)

Most helpful positive review

Most helpful critical review

All Reviews for Pesto with Arugula