Arugula Pesto

This week, we’re celebrating Sonoma County with special deals on some of our very favorite local products! Sonoma County is filled with some of the most talented and dedicated artisans the country has to offer, and our stores are packed with hundreds of local brands and thousands of local products, just waiting to become your new favorite! Check out great items like Organic Arugula from Wine Country Cuisine ($2.49/ea, 4oz), grown locally in Santa Rosa. This peppery green is a frequent flyer in salads, but what about its pesto potential? Turns out, it’s fantastic! Spicy and bold, it’s the perfect spread for a meaty sandwich, or toss it with fresh pasta a little prosciutto for an easy dinner that’s out of this world.

*Prices good through 2/23/21.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • 2 c. Organic Arugula, washed
  • 1/2 c. Grated Parmesan Cheese
  • 2 Garlic Cloves, roughly chopped
  • 1/2 Fresh Lemon, juiced
  • 1/3 c. Raw Almonds, roughly chopped
  • 1/4 c. Extra Virgin Olive Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Freshly Ground Black Pepper


  1. Add organic arugula, parmesan, and garlic to the bowl of a food processor, and pulse a couple times until coarsely chopped. Add lemon juice and almonds, and continue pulsing until a rough paste begins to form, scraping down the sides occasionally with a spatula.

  2. Add salt and pepper, then turn the food processor on high and slowly stream in olive oil through the port. Continue until olive oil is completely incorporated, then blend for an additional 15 to 20 seconds or until pesto reaches desired texture.

  3. Store cold in a non-metal, resealable container for up to 10 days. Use it as a delectable addition to pasta, pizzas, sandwiches, and more!

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