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This recipe is delicious- especially on sandwiches and pasta. Because I used spicy arugula, the pesto is slightly tangier than pesto made with basil. So, if you like a little kick to your pesto- try arugula!

Author Erin Alderson


  • 2 cup arugula
  • 1/4 cup toasted almonds
  • 1 clove garlic
  • 1/3 cup Parmesan
  • pinch salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoon lemon juice


  1. Combine all ingredients in a food processor and run until combined. Add more lemon juice or olive oil if the consistency is too thick ( I cheated and added a little water to thin mine down.)

  2. Enjoy on sandwiches, eggs, and pasta.

Recipe Notes

*I used almonds because pine nuts were $32.99 a pound at my local store- another option would be toasted walnuts.