How to Make Arugula Pesto

Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.

Find the recipe for Arugula Pesto and other leafy green recipes at Epicurious.com

This pesto is a great way to use fresh, flavorful spring arugula.
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This twist on classic pesto swaps arugula for basil, making a peppery sauce that goes nicely with toasted pine nuts and sun-dried tomatoes. For something extra...

The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.
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This past February, I had the extreme good fortune of accompanying my family (or, really, inviting myself) on a vacation to St. Barthes. February in Seattle is one of the darker months, so this was a most welcome break. Since St. Barthes is an island with limited produce deliveries from the mainland, it was a common occurrence that restaurants or grocery stores would be out of a dish or ingredient "until the next boat comes." There was little urgency about it; people just made do. And one of the ways restaurants made do was to swap ingredients in and out, as was the case with this pesto.