Arugula Pesto: Surprising, Tasty and Truly Italian!

The Arugula Pesto is a fantastic different pesto – still vegetarian -simply done with different ingredients, but still tasty and fresh.

You will love it not only on pasta or gnocchi, but also on meat and roasted fish, to accompany eggs and bruschettas.
And if you do not like garlic, you can still taste the pesto simply not adding the garlic.

Try it and you too will love it!I love it always, with and without garlic!

Here’s what you need:


100 grams – 1 cup – arugula leaves, 100 grams of  walnuts without shell – ½ cup, 1 cup extra-virgin olive oil, 1 or 2 cloves of garlic, depending on your taste (you can not put it at all), 100 grams of grated Parmesan cheese and finally half a cup of hot water from the pasta.


First of all, wash the arugula leaves and dry out. Them chop the garlic.

Put in a blender the arugula, walnuts and garlic.



Whisk and then add the oil a little ‘time.



Blend well until you obtain a very homogeneous cream.

At this point you have prepared the base for the arugula pesto. The you can keep in the fridge for up to 24 hours or freeze it. If you freeze it, I suggest you put it in a container for ice cubes: every cube is enough for a plate of pasta in so doing will be very convenient to thaw only the quantity you need. The base of the pesto should be frozen before adding the grated Parmesan, if not sour. The Parmesan must always be added to the pesto just before eating it, to keep your sauce taste fresh and fragrant

To complete the pesto, add 100 grams of Parmesan and mix well.

Meanwhile cook the pasta while the pasta is boiling, add the pesto one or two scoops of cooking water. Add water to cook the pasta takes to mix well the various components of pesto, to add salt to make it smooth and creamy, and ultimately to enhance the bouquet: And ‘this is the trick to a perfect pitch!


Now you may serve the past with a fantastic unusual but still very Italian Pesto and a little extra virgin oil. Buon appetito, enjoy it!