Arugula Pesto Recipe

Name: Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Pasta; 2 cups Arugula; 1/2 cups Fresh Basil; 1 whole Lemon, Zested; 1 Tablespoon Lemon Juice; 2 Tablespoons Pine Nuts; 3 cloves Garlic; ⅓ cups Parmesan Cheese; 1 teaspoon Salt; 1/2 teaspoons Pepper; ⅓ cups Olive Oil

Servings: persons

1 pound Pasta
2 cups Arugula
1/2 cups Fresh Basil
1 whole Lemon, Zested
1 Tablespoon Lemon Juice
2 Tablespoons Pine Nuts
3 cloves Garlic
⅓ cups Parmesan Cheese
1 teaspoon Salt
1/2 teaspoons Pepper
⅓ cups Olive Oil

1
Cook the pasta until al dente and reserve a cup of the pasta cooking water.
2
Add the arugula, basil, lemon zest and juice, pine nuts, garlic, cheese, and salt and pepper to a food processor.
3
Pulse a few times to get the ingredients incorporated.
4
Turn the food processor on and slowly pour in the olive oil.
5
Add enough so that is has a creamy texture.
6
Add the pesto sauce to the cooked pasta and toss.
7
Add a couple of tablespoons of the pasta water if the pasta needs to be thinned out.
8
Serve with a little more Parmesan cheese on top and enjoy!

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Pasta, 2 cups Arugula, 1/2 cups Fresh Basil, 1 whole Lemon, Zested, and more.

Yes, Arugula Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Pesto

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