Fresh Arugula Pesto . Our Ohio Magazine food shoot.(Jodi Miller)

Fresh Arugula Pesto

The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.

Makes 2 cups


  • 1/2 pound fresh arugula
  • 2 cloves garlic
  • 1/2 cup pine nuts or walnuts
  • 3/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 cup fresh grating cheese such as Romano, Asiago or Parmesan*
  • Kosher salt and freshly ground black pepper, to taste


Combine the garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil, arugula, lemon juice and cheese. Process until fully incorporated and smooth. Season with salt and pepper.

Stay connected with and support great food and farm stories like this by becoming an Our Ohio Supporter. For just $25 a year, you can stay connected with Ohio food and farm stories while supporting local foods and community outreach.