I love pesto, especially when I have a giant basil plant growing in my side yard.

So far this year, my basil plant acts as if the hardest thing in the world to do is grow.  All my other herbs are fine but my basil, no go.  I have always wanted to try arugula pesto.  I love arugula and I love pesto, so the combination seemed obvious.  Plus, I had some stellar spicy arugula from the CSA that I wanted to find a good use for.

This recipe is delicious- especially on sandwiches and pasta.  Because I used spicy arugula, the pesto is slightly tangier than pesto made with basil.  So, if you like  a little kick to your pesto- try arugula!


Arugula almond pesto

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1


  • 2 cup arugula
  • 1/4 cup toasted almonds
  • 1 clove garlic
  • 1/3 cup Parmesan
  • pinch salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoon lemon juice


  1. Combine all ingredients in a food processor and run until combined. Add more lemon juice or olive oil if the consistency is too thick ( I cheated and added a little water to thin mine down.)
  2. Enjoy on sandwiches, eggs, and pasta.
  3. *I used almonds because pine nuts were $32.99 a pound at my local store- another option would be toasted walnuts.