Arugula Pesto

Enjoy some today, and refrigerate/freeze some for a quick weeknight dinner later. Chef Linda's favorite is on pizza!


  • 1/2 cup pine nuts
  • 2 packed cups of Olivia's Organics Baby Arugula
  • 2 cloves garlic - minced
  • 1/2 teaspoon salt
  • 1 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese


  • In a dry sauté pan, toast the pine nuts for a few minutes to bring out their aroma, moving them around the pan so they don’t burn.
  • Add the toasted pine nuts, arugula, garlic and salt to a blender or food processor and pulse a few times until greens are chopped. Slowly start to drizzle in the olive oil while on low speed.
  • Once blended to desired consistency, remove the pesto from the blender, stir in the cheese and season with salt and pepper as needed. 

Categories: Arugula, Dressing