Recipes // Main Dish Pasta // Arugula Pesto

Arugula Pesto


By Chef Kristin Sollenne

4 Servings


  • 4 cups packed fresh arugula
  • 1 tablespoon minced garlic
  • 1 cup unfiltered extra virgin olive oil
  • 2 tablespoon pine nuts, toasted, plus 1 tablespoon
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground pepper
  • 1 lb Penne Rigate


  1. Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Blanch arugula in a large post of boiling water for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and then drain well.
  2. Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender.
  3. Add the garlic, salt and pepper to taste, olive oil and 2 tablespoons of the pine nuts. Blend for at least 30 seconds. Add the cheese and pulse to combine.
  4. Bring a large pot of salted water to a boil, and cook pasta for 12-14 minutes, until “al dente.”
  5. Combine sauce and pasta and before serving, add the remaining 1 tablespoon toasted pine nuts on top.
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