clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Einfaches Rucola Pesto | Bake to the roots

Easy Peasy Arugula Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bake to the roots
  • Prep Time: 00:05
  • Cook Time: 00:00
  • Total Time: 00:05
  • Yield: 1 1x
  • Category: Pasta
  • Cuisine: Italy
  • Diet: Vegetarian


The perfect weeknight dinner is always quick and easy to prepare. How about Arugula Pesto? Done in an instant and really great if you want an easy-peasy meal ;)



about 4.6 oz. (130g) arugula, washed
23 garlic cloves
1 oz. (30g) pine nuts
1.4 oz. (40g) Parmesan, grated
1.7 fl. oz. (50ml) olive oil (extra virgin), bit more if necessary
salt, pepper
some lemon juice (optional)


1. Wash and dry the arugula. Peel and roughly chop the garlic. Add arugula, garlic, pine nuts, Parmesan, and the oil to a blender and mix until nicely puréed. It’s ok to have some larger pieces in the pesto, it does not have to be super smooth. Season to taste with some salt and pepper. You can add a dash of lemon juice for some brightness as well if you like.

2. Serve the pesto together with your favorite cooked pasta and some additional grated Parmesan. Add leftover pesto to a mason jar, cover with some olive oil, and close with a lid. Store in the fridge. The arugula pesto should stay fresh for at least 1 week.


Make something amazing in the kitchen!