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Curly Parsley and Arugula Pesto


  • 1 1/2 cups packed curly parsley
  • 1/2 cup packed arugula
  • 1/2 cup toasted pine nuts walnuts are a good substitute if pine nuts are too dear
  • 1/4 cup grated parmesan cheese
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil plus more to cover
  • 1 teaspoon salt
  • 5-6 turns of a pepper grinder


  • Place parsley, arugula, pine nuts, parmesan cheese, and garlic cloves into the bowl of a food processor. Pulse to incorporate. Then, running the motor, stream in the olive oil.
  • Stop the motor, scrape the walls of the bowl and pulse again, until everything is well-incorporated. Add salt and pepper and pulse to incorporate. Taste and adjust spices, if necessary.
  • When the pesto is processed to your liking, scrape it into a mason jar. For best refrigerator life, cover the top of the pesto with a thin layer of olive oil. When you go to remove pesto from the jar, make sure to use a clean spoon and refresh the olive oil layer.


The pesto will keep 5-7 days in the fridge.