Arugula Almond Pesto

Arugula Almond Pesto 2
Halfway through the CSA season late summer I was getting greened out!  I had a lovely bunch o arugula and I was looking for alternative ways to use it besides in salads.  I came across this recipe that I had saved and I’m a total sucker for pesto.  This was absolutely delightful and a great way to use arugula.  Enjoy!
Arugula Almond Pesto
adapted slightly from Cookie and Kate
  • 16 ounces of pasta of your choice
  • 3 cups of packed fresh arugula and/or basil, tough stems removed
  • ¾ cup sliced almonds
  • ½ to ¾ cup freshly grated Parmesan cheese
  • 3 garlic cloves, peeled and roughly chopped
  • ½ tsp salt
  • ½ cup extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • Freshly ground black pepper, to taste


1.Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.

2. To make pesto, combine all ingredients from arugula to pepper in a food processor and pulse until a paste is formed.  Season with more salt and pepper taste.

3. Combine with drained pasta noodles.  Sprinkle with fresh cheese if desired.