Peppery, vibrant, and endlessly versatile, this arugula pesto is a zesty twist on the traditional Italian classic. Instead of basil and pine nuts, it pairs fresh arugula with flat-leaf parsley and roasted almonds, brightened with lemon and garlic for a bold, refreshing flavor. The result is a sauce that’s lighter, sharper, and slightly nutty—perfect for anyone who loves pesto but wants something with a little extra bite.
Use it just as you would a traditional pesto: tossed with pasta, spread on grilled meats, spooned over roasted vegetables, or served as a dip with crusty bread. It’s also wonderful brushed over grilled lemon chicken, spooned onto raw oysters, or offered with Parmesan cheese on the side for those who like a touch of richness. However you enjoy it, this arugula pesto is sure to become a staple in your kitchen.
INGREDIENTS:
1 bunch arugula
1/2 bunch of flat-leaf parsley (about 40 stems)
1 large or 2 medium cloves of garlic, germ removed
1 tablespoon lemon juice
Salt and pepper
1/4 cup roasted almonds
1/3 – 1/2 cup flavorful extra virgin olive oil
METHOD:
Strip parsley leaves from stems and discard stems. Layer arugula over parsley and finely chop the leaves. Stop once you reach the thicker arugula stems, which can be discarded. Transfer chopped greens to a non-reactive bowl and toss with lemon juice.
Split garlic cloves lengthwise and remove the green germ from the center. Mince garlic very finely and add to the greens. Sprinkle with a generous pinch of salt and several grinds of black pepper. Stir to combine.
Add 1/3 cup olive oil and stir until greens are evenly coated.
Finely mince roasted almonds and stir into the mixture. Gradually add more olive oil until the pesto reaches your desired consistency—moist and spreadable but not runny. A little loose oil around the edges is ideal. Add more salt or lemon juice if needed.
Use immediately, or refrigerate in a sealed container.
CHEF’S NOTE:
Parmesan is optional and best served on the side. Try this pesto with pasta, grilled lemon chicken, raw oysters, or as a dip for bread and vegetables.
SOURCE: Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
