Skip to main content
Epicurious
Cookbooks

Arugula Pesto

By Max Sussman and Eli Sussman

4.7

(20)

This image may contain Plant Food Produce Vegetable and Arugula

Ingredients

1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil

Preparation

  1. 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Photography Alex Farnum. Recipes and text © Copyright 2012 Eli Sussman and Max Sussman; images and illustrations © Copyright 2012 Weldon Owen, Inc. Published by Olive Press. Buy the full book from Amazon
TagsSauceCondimentDipArugulaLeafy GreensVegetableWalnutNutParmesanCheeseDairyGluten FreeVegetarianMake AheadMeal PrepWeeknight MealsQuickEasy5 Ingredients or FewerNo-CookFood ProcessorBlenderCookbooks
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.