Arugula Pesto

Arugula Pesto

Recipe by The Happy Food Chef Robin Joy


  • 2 - 3 cups arugula

  • 1 cup pine nuts

  • 5 - 8 garlic cloves to personal preference

  • 1 cup grated Parmesan cheese

  • ½ tomato

  • 1 lemon juiced

  • Salt and pepper to taste


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

Recipe Video

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