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Arugula Pesto

Serves 4-6

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12 ounces baby arugula, washed and spun dry
4 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon salt
1 teaspoon fresh ground pepper
2/3 cup olive oil


In a food processor, combine arugula, garlic, lemon juice, pumpkin seeds, and half of the cheese. With processor running, drizzle in olive oil and process until evenly blended, which should take less than a minute. Season well with salt and black pepper.

To use, toss pasta with pesto until evenly coated. Serve immediately with reserve cheese sprinkled on top.