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Arugula and Green Garlic Pesto

Pesto is a versatile condiment both in terms of what you put in it and what you put it on. Plus you can freeze it in small quantities, pull it out in the middle of winter, and in a small amount of time, have the perfect appetizer or meal.


1 cup sunflower or pumpkin seeds, toasted
2 stalks green garlic
2 cups arugula
2 cups spinach
1 teaspoon salt
½ teaspoon pepper
¼-½ cup extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
½ cup parmesan cheese (optional)


  1. Pulse together the seeds and garlic in the bowl of a food processor.
  2. Add the arugula, spinach, salt and pepper and continue to pulse until well combined.
  3. With the motor running, slowly pour in the oil. Process until smooth.
  4. Add the lemon juice and cheese and continue to process until well incorporated. Taste for seasonings and adjust as needed.
  5. Store pesto in a jar in the fridge for up to 2 weeks or keep in the freezer for 6 months.