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Arugula and Mint Pesto

This sauce is delicious served with grilled meats and veggies or tossed with white beans and cherry tomatoes. Make a large batch and freeze some for later.


Makes about 1 cup
¼ cup toasted almonds, let cool
2 garlic cloves
1 teaspoon lemon zest
5 cups arugula, loosely packed
½ cup fresh mint
¾ teaspoon sea salt
pinch of black pepper
pinch of red pepper flakes (optional)
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons warm water
2 tablespoons Parmigiano-Reggiano cheese, finely grated*


  1. Pulse almonds, garlic and lemon zest in a food processor until almonds are coarsely chopped.
  2. Add the arugula, mint, salt, pepper, red pepper flakes and lemon juice to the food processor and mix until finely chopped.
  3. With the processor running, slowly drizzle in olive oil.
  4. Add warm water and finish processing until well blended.
  5. Put the pesto into a serving bowl and stir in the grated cheese.

*If freezing, do not add the grated cheese. When you are ready to use, remove pesto from the freezer and allow it to completely thaw. Stir in the cheese before serving.