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Arugula Pesto



I made this as a homemade gift for the holiday and everyone (well they said they did) loved it. 


Makes one small jar.



2 cups of arugula leaves, stems removed

1/2 cup of cashew nuts

1/2 cup fresh Parmesan cheese

1/2 cup olive oil

6 garlic cloves, unpeeled

1/2 garlic clove peeled and minced

1/2 teaspoon salt

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown

Food processor method (the fast way): Combine the arugula, salt, nuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

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