Arugula Sage Pesto Recipe

Herbal pesto is easy to make and a great way to get your serving of vegetables! Put a big bowl of pesto on the table, and you’re adding more veggies and more nutrition. This delicious arugula sage pesto recipe is full of antioxidant, carminative, and antimicrobial herbs. (It happens to be vegan, too!)

I love putting fresh herbs in pesto, such as rosemary, thyme, and sage. This is an arugula sage pesto recipe. Let’s take a look at some of the health benefits of our ingredients…

Arugula

Arugula is a bitter, spicy, and carminative leafy green that really supports digestion. It’s also full of antioxidants and fiber. Plus it’s a good source of vitamins A, K, C, folate, and potassium, and calcium.

Sage

Sage is high in iron and has a good amount of selenium, magnesium, calcium, and potassium. When you eat sage, you’re getting those incredible minerals, so you can build your body. This herb also has a superb carminative action. It helps with indigestion, gas, bloating, and cramps.

Parsley

Don’t underestimate the health benefits of parsley. Parsley is also a great carminative for the digestive system, and a nutrient-dense herb with iron, calcium, manganese, and copper. I use both curly and flat-leaf parsley interchangeably.

Garlic

Garlic is an amazing cardiovascular tonic and antimicrobial herb that helps to fight off bacteria, parasites, and viruses. You can adjust the amount of garlic in this arugula sage pesto recipe to make it super spicy or more mild.

How to Use Arugula Sage Pesto

This arugula sage pesto recipe will help you digest whatever you put it on.

I love pesto on eggs. We use it instead of mayonnaise for whatever kind of situation. Put a couple of tablespoons into homemade salad dressing.

This pesto also goes really well mixed with potatoes, rice, or any kind of starch. If you’re making a stir-fry or have a big plate of veggies, just put this on the table alongside it. Yum!

Print Recipe

Arugula Sage Pesto

Author: Kami McBride

Ingredients

• 3 cups arugula
• 1 cup fresh parsley
• 1/2 cup fresh sage
• 1 or 2 cloves garlic
• 1/4 cup sunflower seeds
• Dash of fresh ground black pepper, to taste
• 1 tbsp tamari or 1/2 tsp salt
• 1/4 to 1/2 cup olive oil
• 2 tbsp chopped dried tomatoes optional

Instructions

• Combine the arugula, parsley, sage, garlic, sunflower seeds, black pepper, and tamari in a food processor.
• Pulse until well mixed.
• Stop the machine and scrape down the sides of the bowl.
• With the food processor running, gradually add olive oil a little at a time. Some people like more or less olive oil. Don’t put all the olive oil in at once.
• Stop the machine and scrape down the sides of the bowl. 
• Add the dried tomatoes and process until well mixed.
• Store for up to 2 days in the refrigerator.

Ready to seriously herbify your kitchen pantry? Check out My Herbal Kitchen

I would love to hear from you! What herbs do you like to use in pesto? How do you like to eat it? Please share in the comments below.