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Arugula Pesto

If you need a nut-free option, simply omit the pine nuts and walnuts. Will still taste great. (I don't add pepper when making pesto for my kids.)
Course: Main
Author: Hip Foodie Mom


  • 2 cups packed fresh baby arugula I love Organic Girl
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts + walnuts I like to do a blend
  • 1-1½ cups good quality extra-virgin olive oil
  • ½ – 1 cup freshly grated or chunks of Parmigiano-Reggiano
  • Kosher salt to taste


  • Combine the arugula, basil, garlic, and nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmigiano-Reggiano and pulse until well combined. Season with salt and enjoy!