Arugula Pesto Recipe

People often limit their pesto indulgence to basil season. Well, there is more to pesto than basil. This unique arugula pesto recipe is perfect when you have an abundance of arugula or around the first frost when basil is scarce.

Pesto is a highly medicinal food, comprised of several servings of vegetables, loads of antioxidants and a plethora of antimicrobial properties.

For every season there is an herb for your pesto. Don’t get me wrong, I love basil pesto, but there are herbs you can use all year around to make pesto.

Don’t get me wrong, I love basil pesto, but there are herbs you can use all year around to make pesto.

For a summer pesto, basil is my most favorite herb to use. However when the first frost arrives, and the basil slips away I turn to arugula to meet my pesto needs.

Arugula Pesto Recipe

Ingredients

• 3/4 cup olive oil
• 1/2 cup pumpkin seeds
• 1/2 cup dried tomatoes
• 3 garlic cloves
• 1/4 cup fresh thyme
• 2 tsp balsamic vinegar
• 1/2 tsp salt
• 2 cups arugula
• 1/2 cup parsley

Instructions

1. Mix olive oil, pumpkin seeds, dried tomatoes, garlic, thyme, vinegar and salt in a food processor.
2. Once mixed well, add arugula and parsley until you have a nice even consistency.

How to Use Pesto

Fresh pesto usually lasts in the fridge for about a week. We always eat it before then, but for longer storage, fill an ice cube tray with the pesto and freeze it. Remove the frozen pesto cubes from the ice tray and store them in a jar in the freezer.

We put pesto on eggs, toss it into bean salads, pasta, soups and stew. Pesto is a great substitute for mayonnaise on sandwiches and it also makes a great appetizer. This arugula pesto makes a great sandwich spread.

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I’d love to hear from you! What seasonal herbs do you like to use in pesto? Please share in the comment below.