2- 2 1/2 Cups Arugula
5-6 TBSP (or 4 large chunks) Aged White Cheddar Cheese
5-6 Large Cloves Fresh Garlic
5 TBSP Pine Nuts “Raw Pignolias”
6 TBSP Olive Oil

A few years ago we were in Berlin, Germany and discovered a fantastic Italian restaurant around the corner from our hotel. We ordered an antipasti plate and on it was pesto, but it tasted like no other pesto I had before and it was delicious. I asked the waiter what was in it…. and he revealed it was made not with basil but with arugula. I was in shock. I never heard of such a thing. When I told him this HE was in shock. Apparently, arugula pesto is a thing! I decided when I returned home that I would be whipping up my own version of arugula pesto, and here it is.

Take all your ingredients and place them into a food processor. Make sure your arugula is washed and dried, peel the garlic cloves, and be generous with the cheese! I like to use aged white English coastal cheddar. The measurements for this recipe are approximations so you can adjust it to taste. Buzz it up until it has a nice smooth texture.

There are so many ways to serve up arugula pesto. I use it in pasta or plate it with cherry tomatoes sliced in half. I love this recipe and store batches of this pesto in repurposed Dijon mustard glass jars on a regular basis so I always have the option to make pesto pasta after a long day and no time to prep dinner.


Gluten-free, vegetarian, keto, no-cook recipe, dressing, sauce, marinade, spread, dip, pasta sauce.

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