Toast the pine nuts in a dry skillet for about 1 min. until golden brown. Place on a dish to cool. Tear the arugula and basil into pieces into the bowl of the food processor. Mince garlic over that. Pulse mixture in food processor slowly until coarsely chopped. Add pine nuts, cheese and oil and blend briefly to a smooth paste. Transfer the arugula puree to a bowl and season with salt, pepper and a few drops of lemon juice. Allow flavours to develop for at least 15 min., preferably longer. Arugula pesto can be stored in a covered container in the refrigerator (no longer than 3 days) but should be brought to room temperature before use. It can also be stored in the freezer (no longer than 1 month). Add pesto at the last minute to warm dishes.


  • 2 Tbl. pine nuts
  • 1 bag arugula (2.5 oz.)
  • 1 bag fresh basil (0.5 oz.)
  • 1 clove garlic, peeled
  • 2 Tbl. grated aged cheese (e.g., Grana Padano or Pecorino)
  • ½ cup extra virgin olive oil
  • ½ Tbl. lemon juice