Arugula Pesto Genovese

Arugula Pesto Genovese

I used arugula and almonds to make pesto genovese, which everyone loves. The best match for pasta and salad!

Ingredients: 1 heaped cup

3 cups
3 cloves
Sliced almonds
2 tablespoons
Parmesan cheese (powdered)
2 tablespoons
1/2 teaspoon
Coarsely ground black pepper
to taste
Extra virgin olive oil
1/2 cup
Lemon juice
from 1/2 lemon


1. This is what the ingredients look like.
2. Add everything to a food processor and puree.
3. And it's done! Place in a bottle and you can keep it refrigerated for a few days.
4. Just mix together with boiled tortellini for a delicious tortellini salad!

Story Behind this Recipe

My husband doesn't like basil pesto, so I wondered if there was something else I could use to make pesto. I checked an Italian cookbook and found this arugula pesto. Pine nuts are expensive, so I used almonds instead and was surprised at how delicious it was!
I'm enjoying using this with various pastas.