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Arugula Pesto

Author: Angela Marinelli


  • 2 cups arugula
  • 1/4 cup toasted almonds raw, unsalted
  • 1 clove garlic
  • 1 TBS pecorino Romano cheese OR VEGAN OPTION: 1 tsp ume plum vinegar
  • 1 1/2 tsp fresh lemon juice
  • 1/8 tsp sea salt
  • Pinch red pepper flakes
  • 1/4 cup high quality extra virgin olive oil


Make the Pesto

  • Put all pesto ingredients except olive oil into a food processor and blend. Stop to scrape sides of bowl.
  • Continue to blend the mixture and add olive oil in a stream through the top of the food processor.
  • Once olive oil is added and pesto is blended, taste and adjust salt and pepper to your taste.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014