Skip to main content

Arugula Pesto

This versatile sauce can be served over pasta or as a dip with crudites. Explore variations on the recipe by substituting different greens, such as basil, carrot tops, spinach, etc.
Arugula Pesto 470 x 449.jpg

Submitted By:

Dietary Interests: Gluten-Free , Vegetarian

Allergens: Dairy , Nuts

Yield:

480 ml (16 servings)

Total Time:

10 Minutes 10 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 ml (16 servings)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 ml (16 servings)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 180 ml (⅔ cup) extra virgin olive oil
  • 60 g (3 cups) arugula
  • (2 ) garlic cloves, peeled
  • 40 g (2 cups) baby spinach
  • 85 g (⅔ cup) pine nuts, toasted
  • 110 g (1 cup) grated parmesan cheese [or nutritional yeast]
  • (¼ teaspoon) salt, optional
  • (⅛ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed, and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 6.
  3. Blend for 15 seconds, using tamper to push ingredients toward the blade.

Chef's Notes

Using lower speed will allow for you to gain the exact texture you are looking for. If avoiding oils use a mixture of water and lemon juice to create this unique sauce.

Ingredients

  • 180 ml (⅔ cup) olive oil, extra virgin
  • 60 g (3 cups) arugula
  • Tablespoon (2 Tablespoon) garlic, peeled
  • 40 g (2 cups) baby spinach
  • 85 g (⅔ cup) pine nuts, toasted
  • 110 g (1 cup) grated Parmesan cheese, or nutritional yeast
  • Tablespoon (¼ teaspoon) salt, optional
  • Tablespoon (⅛ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed, and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 6.
  3. Blend for 15 seconds, using tamper to push ingredients toward the blade.

Chef's Notes

Using lower speed will allow for you to gain the exact texture you are looking for. If avoiding oils use a mixture of water and lemon juice to create this unique sauce.

Ingredients

  • 180 ml (⅔ cup) olive oil, extra virgin
  • 60 g (3 cups) arugula
  • Tablespoon (2 Tablespoon) garlic, peeled
  • 40 g (2 cups) baby spinach
  • 85 g (⅔ cup) pine nuts, toasted
  • 110 g (1 cup) grated Parmesan cheese, or nutritional yeast
  • Tablespoon (¼ teaspoon) salt, optional
  • Tablespoon (⅛ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed, and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 6.
  3. Blend for 15 seconds, using tamper to push ingredients toward the blade.

Chef's Notes

Using lower speed will allow for you to gain the exact texture you are looking for. If avoiding oils use a mixture of water and lemon juice to create this unique sauce.