This homemade Rosemary Arugula Pesto takes just 5 minutes to make — try it on anything from pasta to grilled cheese!
Truth be told, I’ve never been much of a pesto junkie. It’s not that I don’t love it — I definitely do! — it’s just that I don’t like buying pre-made jars of the stuff.
I’ve been known to whip up a few batches of traditional pesto in the summertime, but I hate paying for basil in the winter.
It occurred to me that there’s really no good reason why pesto always has to be made with basil. What if we made a winter version?
Guys, this Rosemary Arugula Pesto might be my new favorite condiment.
It takes just five minutes to make and keeps really well in the fridge. I’ve been spreading it onto sandwiches, adding it to dressings, and spooning it over pasta.
The peppery arugula and fragrant rosemary make this a completely unique pesto!
When I make basil pesto I usually like it a little bit chunky; that doesn’t really work too well with this version. Rosemary leaves can be a little tough when left whole, so make sure you really blitz the hell out of this stuff.
If you don’t use it all at one time, put the leftovers in a little jar and keep it in the fridge. The oil will naturally rise to the top as it rests, so just give it a quick stir before you use it.
This pesto has the remarkable ability to add an element of freshness to whatever you’re eating.
It’s also wonderful spread onto toasted crusty bread — I could make a meal of that by itself! Well, along with a glass of wine (of course).
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Rosemary Arugula Pesto Recipe
- 1/4 cup loosely packed rosemary leaves - discard tough stems
- 1 1/2 cups packed arugula leaves
- 1/4 cups toasted pine nuts - reserve a few for garnish
- 1/2 cup grated parmesan cheese
- 1 clove garlic - peeled
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- Place the rosemary, arugula, nuts, cheese, garlic, one tablespoon of lemon juice, and salt in the bowl of a small food processor. Pulse until coarsely combined.
- Keep the lid on and slowly drizzle the olive oil through the pour spout while continuing to pulse. Once the pesto is ground into a fine paste, taste and add additional lemon juice and salt as desired.
- Refrigerate leftovers in an airtight container for up to two weeks.