Arugula Pesto

Arugula Pesto

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 cup


  • 2 cups fresh Mariposa Farms Arugula washed and drained (remove stems)
  • 1/3 cup walnuts or pine nuts shelled
  • 1/2 cup parmessan cheese
  • 1/2 cup olive oil
  • 5 small cloves garlic with skins on
  • 1 clove garlic peeled and minced
  • 1/4 tsp sea salt


  • Brown the garlic with the peels on in a skillet using medium to medium-high heat until lightly browned, usually 7-10 minutes. Remove from heat cool and peel.
  • Toast the nuts in a pan over medium to medium-high heat for only a minute or two, just to get a toasted flavor.
  • In the food processor add the arugula, sea salt, nuts, garlic (roasted and raw), pulse while slowly adding the olive oil. You want a fairly smooth but slightly chunky texture. Taste and adjust seasoning if needed. Remove from the processor and put it in a bowl. Add the parmesan cheese and mix well.
  • Serve on potatoes, with pasta or pizza. Enjoy!