This is a fabulous pesto variation of The New Best Recipe cookbook's classic pesto (p. 240). I have modified it slightly for just one pizza.

Arugula Pesto



  • 1/8 C Pine nuts
  • 2 Medium garlic cloves, unpeeled
  • ½ C Fresh arugula leaves - packed
  • ½ C Parsley leaves - packed
  • 4 Tbsp. Extra-virgin olive oil
  • Salt
  • 1/8 C Freshly grated parmesan cheese
  • 1 Tsp. salt


Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to a plate.

Add the garlic to the empty skillet. Toast, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and chop.

Combine the basil and parsley (if using) in a heavy-duty gallon-size zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

Place the nuts, garlic, pounded herbs, oil, and ¼ tsp. salt in a food processor. Process until smooth, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl, stir in parmesan, and adjust the salt to taste. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerate for up to 3 days.