Arugula and Cilantro Pesto

I was hoping for some fennel in my CSA delivery this week, but it was not to be. I really like fennel frond pesto. I’ve just about decimated my basil plant so I decided to make pesto with something else. I did get some arugula to go along with the bunch of cilantro that I bought earlier this week.

The recipe is adapted from Veganivore.

  • 2.5 c. arugula or baby arugula
  • 1 bunch fresh cilantro (or a little more if you really like cilantro)
  • 1/2 c. pine nuts
  • 1/2 c. olive oil
  • 2 T. lemon juice
  • 2 t. minced garlic
  • 1 t. Fleur de sel (or sea salt)
  • up to 1 t. freshly-grated pepper
  • 1/2 C grated parmesan cheese, more to taste

For the pesto:

Combine arugula, cilantro, olive oil, lemon juice, garlic, parmesan cheese, salt and pepper into a blender or food processor. In a pan, toast the pine nuts for a minute or two and add to the blender. Pulse the blender until all pesto is thick and creamy and a bright, beautiful green- pausing to scrape unblended ingredients from the sides if you need to. Have a quick taste and adjust salt if necessary. Use a rubber spatula to scrape every bit of the pesto from the blender and enjoy!

I mixed it with some penne pasta and for a gluten free version, buckwheat groats.

All ready to mix
All ready to mix
Lovely, deep dark green
Lovely, deep dark green
Arugula and cilantro pesto with penne
Arugula and cilantro pesto with penne