Pesto is my one of my all-time favorite comfort foods. Last weekend, for a grill-out with friends, I made this light arugula pesto – made with more water than oil, it worked well over the adorable curlicue shape of cavatappi pasta. I used walnuts instead of the traditional pine nuts because they’re cheaper, and I thought they paired nicely with the peppery arugula.
If you’re new to pesto, there’s a pesto for every palette. Here are some fabulous pesto recipes to get you through the summer. So if you…
- Want to cook with an Italian grandmother (we should all be so lucky!), then head over to Heidi Swanson’s blog 101 Cookbooks for this tutorial on classic pesto.
- Feel French, make a pistou instead with Paula Wolfert at Food & Wine Magazine. Oh là là!
- Have an excess of pine nuts and pistachios, this savory pesto from Lemon & Anchovies will deplete your supply pronto.
- Need a little fiber with your dinner, Amanda at the Cilantropist has a pea and fava bean puree that can be further thinned with oil to mimic a pesto.
- Are minding calories, then gather up the arugula and walnuts and get going with my version of arugula pesto.
What’s your favorite take on pesto? I’d love to know – buon appetito!
Arugula Pesto
4 cups baby arugula
½ cup freshly grated Parmesean cheese
¼ cups pinenuts
Juice from one lemon, freshly squeezed
¾ teaspoon salt
¼ teaspoon black pepper, freshly ground
2-3 garlic cloves, roughly chopped
1/3 cup water, room temperature
2 tablespoons extra virgin olive oil
- Combine all ingredients except water and oil in a food processor, pulse until chopped but not pureed.
- Whisk together the water and oil in a small bowl until combined.
- With the processor running, slowly drizzle in the water and oil through the chute attachement until combined to desired consistency.
- Serve over pasta or fish, garnishing with chopped tomatoes, if desired.
Adapted from a recipe by Cooking Light.
Oh my that looks good. I have never eaten pesto but with all the recipes I see lately using it I think that will change soon.
Pesto is so amazing, you can put it on anything, not just pasta. Try it over chicken, salmon, steak or as a base for pizza.
I love arugula! I’ve never thought to put it in a pesto before, but this looks so good that now I’ll have to try it. Thanks for sharing the recipe!
Jessica, thanks for stopping by – this was my first experience with arugula pesto and I loved it!
This roundup of recipes sounds amazing! I am partial to Heidi’s pesto recipe and have made it many times, but I also really enjoyed my fava bean ‘pesto’ 🙂 Your arugula recipe also has me drooling!
Heidi’s does look lovely, like something I’d make to use over fresh pasta.
This looks delicious and so pretty. I will have to try it!
Thanks, Mom! Love you!
Yum!!!
I love pesto on grilled mozerella cheese sandwiches, so delicious. I’ve been craving pasta salad though and your pictures are making me want pesto pasta salad really really badly
Pesto on grilled cheese sounds divine.
Arugula is probably my favourite lettuce (is it lettuce?) … I love its sharp taste. Thanks for the recipe roundup!!!
Jolene, arugula is a new discovery for me and I do love it!
Love how your arugula pesto looks! I have never made anything other than the classic version, so I can’t weigh in there. But I love how you laid out the overall list, well done!
Miranda – thanks! The list post was an interesting part of our SITS challenge, don’t you think?
Thanks for leaving an encouraging comment at Taylor Made Home. I think you’re right about dropping the price for my first workshop. Makes total sense. 🙂
BTW, love your blog! I might can organize a kitchen but you sure can WORK one!
Thank you! I may need your help actually organizing my kitchen 😉
I adore arugula but have never made it into a pesto! Wonderful idea!
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