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Can you freeze this? If so, how long is it good in the freezer
Yes, I like to freeze pesto, Laurence. Ice cube trays with lids work really well for this; then you can just pop out a couple of cubes at a time as you need them. I’d say it’d keep for up to 6 months. I’ve frozen pesto in the summer and pulled it out in January. It makes me feel like I’ve cheated the calendar. Good luck!
Recipe has 6 garlic cloves, unpeeled AND half garlic clove, peeled and minced in the
recipe ingredients . Which is it??
Hi Hal, you use both. You cook the unpeeled garlic and you use the raw peeled garlic. This recipe uses both cooked garlic and raw garlic, mostly the cooked garlic.
Excellent recipe! I think roasting the garlic really helps the flavor. I have lots of arugula from my garden and this is a great way to use it.
This really did not work for me. Tasted quite terrible. I was nervous about using so much garlic so I started with only 3 roasted cloves but I think even this was too much. Tasted very bitter and very salty. Maybe the arugula wasn’t the best. I’ll try again with a different arugula batch.
So good! I made this for my FIL who is on a special diet so I had to omit the cheese, but I didn’t miss it at all. I added a handful of cilantro and extra raw garlic. Love it.
Delicious! But I cheated and used 2 raw garlic cloves instead of roasting garlic! Yum
This recipe sounds amazing! How long will this stay good for if kept in the refrigerator? I have a ton of arugula i need to do something with! Thanks!
Hi John, it should last 4-5 days in the fridge. Cover with plastic wrap and press on the top to get rid of any air touching the pesto.
I often freeze basil pesto. I think this could be frozen as well.
I had a bag of arugula just on the brink of going out, so I decided at 10pm on a Wednesday to make this, and it was fantastic. I also decided to forgo the blender and use my mortar and pestle. It was pretty tough work, but I love the texture hand ground sauces have oppose to blending. I would suggest anyone going about this method to use a tad less oil though, and instead of adding the oil to the cheese, I added it a few spoon fulls at a time to the chopped arugula which was ground in batches. I found that by taking time to allow the oil to somewhat emulsify with the arugula, it gave just as good a result as blending. Worked great as a topping for roast chicken and potatoes! I just spread some on a few minutes before the chicken was fully cooked so the flavors wouldn’t deteriorate with the high heat.
i made this last night in my new food processor (took like 2 minutes) and it’s incredible. thank you!
I made this a few days ago and loved it so much I just had to come back to comment. I’ve made pesto a gazillion times with basil, but never thought to try arugula until now. I might like this version better than the traditional!
The bag of Trader Joe’s arugula offers a pesto recipe, but it doesn’t use nuts or cheese. Sounds crazy to me…
i have seen this recipe all over the web and decided to try it. glad i picked your recipe – super easy and super tasty! thank you! this recipe will be a keeper!
How long does the arugula pesto last? Should it be stored in the fridge? What about the freezer? Thanks!
Great question. Like any pesto, you want to store it in the refrigerator. Cover the surface of the pesto with plastic wrap. Any oxygen reaching the pesto will darken it. Some people freeze pesto with success. I haven’t attempted to freeze it. ~Elise
I made this pesto for my girls night get-together and it was fantastic!! I tossed it over brown rice, gluten-free pasta and it gave it a nice al dente texture. Loving the easy recipe for Pesto and the freshness of the arugula. Added a few leaves of basil as well and a little extra parmesan cheese. The walnuts were already ground up, so just stirred them into the pesto.
Thanks Elise! You’re the best.
Just made this (only used all roasted garlic). It is amazing! I make pesto often and always use cilantro and either almonds or raw pumpkin seeds (the green ones). However, this will be my new staple. I love the roasted garlic as it provides a nice mellow garlic flavor. Thanks!
I wanted to try this recipe, but have a question. Do we have to remove the stems just below where the leaf begins, or do we have to slice each leaf lengthwise and remove the entire stem?
Hi Krystie, it sort of depends on how tough the stems are. If the arugula is quite mature, then the stems might need slicing out from the middle of the leaf. That may happen if you are growing arugula. But the arugula you buy from the store is usually younger and more tender, so I would just remove the stems below where the leaf begins. ~Elise
Very random, but I made this pesto using carrot tops & Brazil nuts (the carrot tops were too tough for a salad and had to use them some way; no pine nuts in the house)
Anyway, you guessed right that it didn’t work as a pesto..but it was a GREAT marinade for top sirloin! Just smear some on the steak after salt & peppering, and grill. I cut it up and had it carne asada style with your salsa verde, Elise. Yum.
Carrot tops and brazil nuts, who would have thunk? Thanks for sharing. ~Elise
This was absolutely delicious. I added a little bit of water and then after blending the walnuts, I also chopped some with a knife and stirred it in, just for texture/crunch. So awesome! I also love arugula!
Thank you — I had 4 cups of arugula leaves sitting in my fridge with nothing to do. I added about a cup of fresh spinach leaves and juice of a large lemon, and of course a bit more olive oil. DELICIOUS. I can’t wait to use this on pasta tonight.
Fantastic tricks for getting that “roasted” flavor out of garlic (frying pan) and walnuts (microwave)! I loved the results and the fact that no actual roasting was involved.
hi: sorry for reopening an old comment thread, but if anyone swings by I could use some advice. I made this recipe, but it came out very inconsistent, with over-intense garlic taste (I know some people will disagree that there is such a thing) and a very grassy flavor. I think my main mistakes were: not roasting the garlic through til they were semi-translucent, and leaving the stems on the arugula. I don’t have a lot of experience with arugula, so I thought I’d check in.
First comment here, btw. Favorite recipe site, and the URL’s named after my kid!
You should definitely remove the tougher stems of the arugula, I’ve added that note to the recipe so thank you for pointing it out. Also roasting the garlic will mellow out the garlic. ~Elise