A different take on pesto using arugula, walnuts and pecorino as opposed to the OG basil. This is dead simple, bright green and the perfect weeknight dinner to feed an army.


  • 4 cups arugula (2 big handfuls)
  • 3/4 cup pecorino romano
  • 1/2 cup walnuts
  • 1 cup extra virgin olive oil
  • 1 lb. rigatoni (use Sfoglini if you're looking for awesome USA made pasta)
  • 2 garlic cloves
  • juice of half a lemon


  1.  In a food processor or blender, blend arugula, pecorino, walnuts, olive oil, garlic and lemon juice until smooth (for a chunkier pesto blend less or use a mortar and pestle).
  2. Cook pasta until al dente and drain, reserve some pasta water. 
  3. Pour sauce into a pan and gently warm through, adding 4-5 tablespoons of pasta water to help create a silky sauce.
  4. Add drained pasta and stir over low heat until the pesto binds to the pasta. Plate and top with more pecorino and a drizzle of olive oil. 

    Pro Tip: Mix 1/2 pesto 1/2 mayo for an all-time tasty sandwich spread. 

    Recipe Video Here:

    Arugula Pesto

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