Arugula Pesto (Pesto di Rucola)

  • Serves

    makes About 1 3/4 Cups


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


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


Step 1

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

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