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Arugula Pesto

Arugula Pesto


  • Olive oil
  • Garlic cloves
  • Basil
  • Parsley
  • Arugula
  • Salt
  • Lemon juice
  • Parmesan


  1. Chill 1 1/2 cups olive oil in the freezer for 20 minutes. In a blender or a food processor, puree 2 garlic cloves and olive oil on low, then slowly add in 4 cups greens (1 part basil, 2 parts parsley, and 4 parts arugula). Slowly increase speed, pureeing until smooth. Whisk in 1 tablespoon salt, 1/4 cup lemon juice, and 5 tablespoons grated Parmesan. Adjust seasoning to taste.


  • Created by Jeff Mahin, chef/partner at Stella Barra in Chicago


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