Arugula Pecorino Romano Pesto

Peppery arugula and salty Pecorino Romano make a great topping for piping-hot pasta.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 8


  • 1 cup fresh arugula leaves, loosely packed
  • 1⁄4 cup pine nuts
  • 1⁄4 cup finely grated Pecorino Romano
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 5 Tbsp. extra-virgin olive oil


  • Put all ingredients except olive oil in a blender and finely chop. With motor running, drizzle olive oil in until the pesto is smooth. Refrigerate or use immediately.