Arugula Pesto with Tuscan Herb Butter

4 pers
5 min


  • 2 cups fresh arugula
  • 2 cloves garlic
  • ½ cup finely grated Parmesan cheese
  • ½ cup walnuts, toasted and chopped
  • Lemon juice and grated zest from one half lemon
  • ¼ teaspoon kosher salt
  • ¼ cup melted Epicurean Tuscan Herb Butter
  • ¼ cup extra virgin olive oil

This Recipe calls for

Tuscan Herb Butter
Tuscan Herb Butter
3.5 oz tub


Pesto is traditionally made with basil, garlic, Parmesan and pecorino cheese, pine nuts, and olive oil. Served alongside ripe, sunshine-soaked tomatoes and mozzarella, pesto is one of the best things about summer, but in spring, arugula is the star of the show.

Also known as rocket, roquette, Italian cress and rucola, arugula tastes herbaceous, peppery, and slightly bitter. While it’s available year-round at the grocery store, young arugula is one of the first glorious, green leaves to grace farmers’ markets tables this season.

This buttery pesto is perfect tossed with any kind of pasta. Put it on pizza instead of regular pizza sauce or on garlic bread instead of garlic butter. Create a marinade or sauce for chicken, fish, or steak. Spread it on crackers. Eat it with a spoon. You really can’t go wrong.

Arugula pesto with Tuscan Herb Butter is the key to easy cooking this spring.


  • Using a food processor, process the arugula, garlic, cheese, walnuts, lemon juice, and zest until a paste is formed.
  • While the machine is running, slowly add the melted butter and olive oil until blended.
  • Season to taste.
  • Scrape down the sides of the bowl and blend once more.
  • Refrigerate for up to 2 weeks.