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There are very few rules to cooking! Did you know that pesto doesn’t have to be made with basil or pine nuts? Here is our version using arugula.


  • 2 cloves garlic, peeled
  • 1/2 cup of toasted nuts – pine nuts, almonds, walnuts or pecans all work great.
  • 2/3 cup grated parmesan, asiago or pecorino romano
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 & 1/2 cups fresh arugula
  • 1 & 1/2 cups fresh basil leaves
  • 2/3 cup olive oil


  1. Place nuts on a cookie sheet and toast in 350 degree oven for about 10 minutes. Cool.
  2. With a food processor running, drop in peeled garlic and finely chop.
  3. Remove lid and add cooled nuts, cheese, salt and pepper and greens and process until finely chopped.
  4. Add oil slowly while motor running and allow to blend but not become completely smooth.

* Pesto keeps in the the fridge for up to a week. It can also be frozen – for easy single servings, freeze in an ice cube tray.