Hazelnut and Arugula Pesto

Tweak the ingredients of classic pesto to try this arugula-hazelnut version.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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1/3 cup lightly toasted hazelnuts

3 cups loosely packed arugula

1 teaspoon chopped garlic

Kosher salt

1/4 cup coarsely grated Parmesan

1/4 cup coarsely grated Pecorino-Romano

1/2 cup extra-virgin olive oil

1 teaspoon lemon zest


  1. Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.