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Arugula Pesto

This recipe should make about 2 - 2 1/2 cups of pesto.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizers or Main
Author: Hip Foodie Mom


  • 2 cups fresh arugula
  • 1 cup fresh basil
  • 2 cloves garlic
  • ¼ cup pine nuts
  • 1/4 cup walnuts
  • 1-1½ cups good extra-virgin olive oil + more if needed
  • 1 cup freshly grated Parmigiano-Reggiano
  • Kosher salt to taste


  • Combine the arugula, basil, garlic, pine nuts and walnuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour in the olive oil (I used about a cup) and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano and pulse for another minute. You can add the salt into the food processor or you can season later when serving. Up to you!