Arugula Pesto with Tuscan Herb flavored butter

Arugula Pesto With Tuscan Herb Butter

Prep time
10 min
Cook time
10 min
4 pers


  • 2 cups fresh arugula
  • 2 cloves garlic
  • ½ cup parmesan cheese, finely grated
  • ½ cup walnuts, toasted and chopped
  • lemon juice and grated zest from one-half lemon
  • ¼ cup Epicurean Butter Tuscan Herb Flavored Butter, melted
  • ¼ cup olive oil
  • salt, to taste

This Recipe calls for

Tuscan Herb Butter
Tuscan Herb Butter
3.5 oz tub


Arugula and Epicurean Butter Tuscan Herb Flavored Butter bring out the flavors of spring in this buttery pesto. It's perfect tossed with any kind of pasta, used as a pizza sauce, or spread on toasted bread.


  1. Using a food processor, process arugula, garlic, cheese, walnuts, lemon juice, and zest until a paste is formed.
  2. While the machine is running, slowly add the melted Epicurean Butter Tuscan Herb Flavored Butter and olive oil until blended.
  3. Season with salt to taste.
  4. Scrape down the sides of the bowl and blend once more.
  5. Refrigerate for up to 2 weeks.