up close arugula pesto in a jar
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5 from 6 votes

Arugula Pesto

Arugula Pesto, just a few ingredients including fresh arugula, parmesan cheese and a little pecorino makes this pesto a perfect surprise from the Classic Genovese Pesto.  Try it and see!
Prep Time10 mins
Total Time10 mins
Course: Main Dish, Pasta
Cuisine: Italian
Keyword: arugula, pasta, pesto
Servings: 1 cups
Calories: 944kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 6 cups arugula (130 grams)
  • 1/2 cup + 1 1/2 - 2 1/2 tablespoons freshly grated Parmesan Cheese** (70 grams)
  • 1/4 cup Pecorino Cheese (30 grams)
  • 1/4 teaspoon salt
  • 1 clove garlic (chopped)
  • 2 tablespoons pine nuts (30 grams)
  • 1/2 cup + 1-2 tablespoons olive oil (150 grams)

**If you like a stronger taste of arugula then add only 1/2 cup + 1 - 1 1/2 tablespoons of parmesan.


    • In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start.  Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a  tablespoon or 2 of the remaining olive oil until you reach your desired thickness.  Mix with cooked pasta, sprinkle with grated Parmesan Cheese. Enjoy.

    **Leftover Pesto can be refrigerated for up to 3 days or frozen.


      Calories: 944kcal | Carbohydrates: 7g | Protein: 21g | Fat: 94g | Saturated Fat: 18g | Cholesterol: 40mg | Sodium: 1145mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2230IU | Vitamin C: 12.6mg | Calcium: 700mg | Iron: 2.7mg