Arugula Pesto

Arugula has a spicy bite, and makes a delicious pesto. Whether you're getting wild rocket from the farmers' market or a bag of pre-washed arugula from the grocery store, this pesto is a quick and tasty one to whip up on the fly. 

2 cups arugula, trimmed
4 cloves garlic, mashed
3 tablespoons toasted pine nuts
1 tablespoon lemon juice
1 teaspoon crushed red pepper
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1/4 cup grated Parmesan cheese
Sea salt, to taste

Pulse first 6 ingredients (through vinegar) in a blender or food processor until coarsely chopped. (Or make your pesto the old-school way and pound it in a mortar and pestle.) Slowly pour in olive oil until the mixture has formed an emulsion. Pulse in cheese, season to taste with salt. 

Makes 3/4 cups pesto

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Picture of Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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