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EVOO Arugula "Pesto"

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Adapted from “Arugula Pesto” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr

YIELDS 4 ¼ cup servings

10 min Prep Time

10 min Total Time

200 Calories


  • ¼ cup fruity extra virgin olive oil (think Arbosana, Favolosa, Manzanillo, or Koroneiki)
  • 1 clove of garlic, minced
  • 4 cups arugula, rinsed, drained and dried
  • ¼ cup slivered almonds
  • ¼ cup grated parmesan or asiago cheese
  • 1 Tablespoon lemon juice OR substitute with 1 Tablespoon Sicilian Lemon Balsamic
  • ¼ teaspoon salt


Heat olive oil with garlic in a small pan over low heat until the garlic is just golden, about 3 minutes. Remove from heat and cool slightly.

Combine garlic, arugula, almonds, cheese, lemon juice (or balsamic), and salt in a food processor. Process for 30 seconds. Scrape down sides and process 1 to 2 minutes longer, or until ingredients are well blended. If too thick/chunky, add a bit more oil.