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Arugula Pesto 1

This makes a great spread for bread, try a slice topped with the CSA Fiore di Capra goat cheese, too.


1/2 cup toasted pine nuts (can also use other nuts)

1 bunch or bag arugula, cleaned and dried

1-3 tablespoons white balsamic vinegar (can also use red but mutes the green color of the arugula)

1-2 cloves crushed garlic olive oil

Salt and pepper to taste


Toast nuts in a pan and add to food processor or blender. Also add arugula, 1 to 2 tablespoon vinegar, crushed garlic, salt and pepper and blend until well mixed (very thick paste). Add olive oil until pesto is desired consistency (usually until it’s spreadable).
Note: the vinegar takes some of the bite out of the arugula. Add more or less depending on taste.
Also, blending the garlic, vinegar, salt, nuts, and arugula before adding the oil is important–it allows the flavors to permeate the vinegar and make it more flavorful (or so my mother always told me).

Submitted by Celine Hayden, Tucson CSA