Dishing Up the Dirt

Arugula Almond Pesto

We make this pesto in the early spring and late fall when fresh basil isn’t available at the farm. I love the slight peppery flavor of fresh arugula and when paired with almonds, garlic and parmesan cheese this simple sauce is a home run. We like adding this to pasta, pizza, roasted veggies, spread on sandwiches or simply served as a dip with raw veggies and crackers.

Arugula Almond Pesto

Prep Time: 10 minutes    Cook Time: 0 minutes

  • 1 cup arugula
  • 1/4 cup lightly toasted almonds, roughly chopped
  • 1 large clove of garlic, chopped
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • Coarse salt
  • 1/2 cup extra virgin olive oil


  1. Combine the arugula, almonds, garlic, lemon juice, parmesan cheese and salt in the bowl of a food processor. Pulse, until coarsely pureed. With the motor running slowly drizzle in the olive oil. Continue to process until smooth and creamy. Taste and adjust seasonings as needed.