Arugula Pesto – The Happy Food Chef Robin Joy

Arugula Pesto


2 to 3 cups arugula
1 cup pine nuts
5 to 8 garlic cloves to personal preference
1 cup grated Parmesan cheese
1/2 tomato
1 lemon juiced
Salt and pepper to taste


  1. Place all ingredients in a food processor and pulse to get everything mixed. Then process to desired consistency.
  2. Stuff tomatoes or other veggies and bake at 375 F, until heated through.
  3. Either use as a dip, a spread, stuff tomatoes and other veggies, or use with freshly cooked pasta.

Endless what you can do!!!!

Follow along with the video tutorial!

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