Recipe courtesy of Parisi

Arugula Pesto: Pesto Di Rucola

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups
Share This Recipe


5 cloves garlic

2 anchovy fillets

1/4 cup capers

1/2 pound baby arugula

1/2 cup grated Parmigiano-Reggiano

1 1/2 lemons, juiced

1/2 cup extra-virgin olive oil

Pinch salt

Pinch pepper

Bread, crackers, or pasta, for serving


  1. Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.