Jul 12, 2011 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 Condiments and Sauces Cheese Nuts Vegetables Fish Tomato Italian No Cook Steam Recipes 1 Review 5.0 5 Save Recipe Print Email Enlarge Credit: Todd Coleman MAKES ABOUT 1 3/4 CUPSINSTRUCTIONS2 cups packed arugula1 cup extra-virgin olive oil1/2 cup finely grated pecorino1/2 cup finely grated parmesan1/3 cup pine nuts1 tbsp. lemon zest1 clove garlic, choppedKosher salt and freshly ground black pepper, to tasteINSTRUCTIONSProcess arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper. Save Recipe Print Email This article was first published in Saveur in Issue #140 Subscribe now More from Saveur.com Refreshing Summertime Salads Chili Recipes Thanksgiving Potatoes Spring Lettuce Recipes Easy Puff Pastry Recipes Related Links Recipes Pesto di Noce (Walnut Pesto) Salsa Verde (Herb Sauce with Breadcrumbs) Pesto Calabrese Pesto di Pistacchio (Pistachio Pesto) Pesto Genovese (Classic Basil Pesto) Garlic Scape Pesto Grüne Sosse (German-style Green Sauce) Pepita and Cilantro Pesto Articles Many Shades of Green: Basil Varieties Ratings & Reviews (1) 5by rnelson on 2013-01-27 This was delicious over a salad consisting of simply chopped ripe tomatoes. But the next night, we had it over (for the first time, in the desire to find healthy, but not overpowering pasta) whole wheat durum semolina spaghetti. It was EXCELLENT, the pasta didn't overpower the pesto in the least. An incredibly tasty, healthy meal. Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?