Jul 12, 2011
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Pesto di Rucola (Arugula Pesto)

This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto
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Pesto di Rucola Enlarge Image Credit: Todd Coleman
MAKES ABOUT 1 3/4 CUPS

INSTRUCTIONS

2 cups packed arugula
1 cup extra-virgin olive oil
1/2 cup finely grated pecorino
1/2 cup finely grated parmesan
1/3 cup pine nuts
1 tbsp. lemon zest
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Process arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.

Pesto di Rucola

This article was first published in Saveur in Issue #140

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