Arugula Pesto



Serving size

2 tablespoons
30 Minutes

This recipe can easily be multiplied and keeps for about 3 days in the refrigerator. Leftovers are better than fresh.

Arugula Pesto


2 Tbsp. Pine nuts
2 clove Garlic, raw (minced)
4 cup Arugula, raw (about 5 ounces)
1 ounce Parmesan cheese (grated)
2 Tbsp Water
1 tsp.. Maple syrup
1/4 tsp. Salt
1 Tbsp. White wine vinegar
2 Tbsp. Olive oil


Pureé all ingredients until smooth.
Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This sauce is an example of not simply being able to substitute one ingredient for another. The spiciness of the arugula is far different than the sweetness of basil or dill.

"Woe to the cook whose sauce has no sting."

Geoffrey Chaucer, Author