Comments on: Arugula Pesto

By: Cookie and Kate

Cookie and Kate — Mon, 27 Oct 2025 02:46:29 +0000

In reply to Mary Ellen. Hi Mary Ellen, I'm so glad you enjoyed it, and now I'm thinking about an artichoke risotto. I make this often in the winter when basil is more expensive and less plentiful.

By: Mary Ellen

Mary Ellen — Fri, 17 Oct 2025 23:22:15 +0000

Just made this for an artichoke risotto….so good! Was very skeptical, but arugula is so much easier to source here than fresh basil. Standing here eating it with tortilla chips. Love your recipe, Kate… they rarely disappoint. Thank you!

By: Cookie and Kate

Cookie and Kate — Sat, 16 Aug 2025 23:35:43 +0000

In reply to Shelley L Torgerson. Hi Shelley, I emailed you a pdf of the previous iteration of the recipe.

By: Shelley L Torgerson

Shelley L Torgerson — Mon, 14 Jul 2025 21:54:20 +0000

Hey there! I may be in the wrong place, but I used to make an arugula pesto that had pan roasted garlic in it. When I click on the recipe in Pinterest it brings me here, but it’s not the same recipe… did you change it? Was that one your recipe too? Is it still somewhere I can find it? TIA

By: EB Siwak

EB Siwak — Thu, 08 May 2025 19:02:49 +0000

While in Grad School in Hawaii, I rented an apartment (upstairs of house) with a huge basil bush in the backyard. We were given permission to use all that we wanted up to 80%. We made pesto all of the time. Lose the walnuts (too bitter unless the brown “skin” is removed) and pecans (too sweet – we aren’t making candy here). Use macadamia nuts – the Island King. We also would alternate between Parmesan and Romano cheeses. Ono! No ka oi! We also alternated between linguine and bucatini (I’m a sucker for bucatini). I have spoken!

By: Cookie and Kate

Cookie and Kate — Fri, 11 Apr 2025 03:53:47 +0000

In reply to Deepthi. Hi Deepthi, you don't have to toast hemp hearts, but doing so does bring out a subtle nutty texture.

By: Deepthi

Deepthi — Tue, 08 Apr 2025 15:32:29 +0000

Do I have to toast the hemp hearts, if using?

By: Bittu Bittu

Bittu Bittu — Mon, 07 Apr 2025 17:27:43 +0000

Hi Kate!

I’m so excited to see your Arugula Pesto recipe! It looks vibrant and full of flavor, and I love that you’re using arugula for a peppery twist. Pesto is such a versatile sauce, and I can’t wait to try it on pasta, sandwiches, and even as a dip!

I appreciate the tips you included for storing it and using it in different dishes. This is going to be a great way to use up any extra arugula I have on hand.

Thank you for sharing such a fresh and delicious recipe!

By: Nancy

Nancy — Sun, 06 Apr 2025 18:23:33 +0000

I just began following you after knowing how much I love your baked tofu recipe and having recently made your arugula pesto. Both are now on repeat, delicious and easy to follow. Thank you for your enthusiasm for eating healthy food!

By: Neil

Neil — Fri, 28 Mar 2025 17:44:43 +0000

During the summer I make pesto with the basil from our garden. I was pleasantly surprised to find your recipe using arugula instead, which I can make all year long. It came out really good and tastes great. So far I’ve used it in a dish with chicken and butternut squash, and a dish with salmon on the stove top.