One of the best Pesto recipes that you can find out there is this Giada De Laurentiis Arugula Pesto. It’s just so simple to make and only needs a few ingredients: arugula, garlic, olive oil, Parmesan cheese, and a pinch of salt and pepper.

To make Giada’s Arugula Pesto, toss all the ingredients into a food processor, blitz until smooth, and adjust the seasoning to taste. It only takes about 10 minutes from start to finish!

Go ahead, try making this recipe! It’s straightforward and mess-free. If you do try it, please leave a comment below – I’m eager to hear about your experience!

Can I Use Different Greens Instead of Arugula in This Pesto?

Absolutely, you can swap out arugula for other greens like spinach or kale if you’re after a milder or earthier flavor. Just keep the proportions similar to maintain the balance of the Giada Arugula Pesto.

Giada De Laurentiis Arugula Pesto Ingredients

• 2 cups of fresh arugula, packed tightly
• 1 clove of garlic
• 1/2 cup of olive oil
• 1/2 cup of freshly grated Parmesan cheese
• 1/2 teaspoon of salt, plus extra according to taste
• 1/4 teaspoon of black pepper, plus extra according to taste

How To Make Giada De Laurentiis Arugula Pesto

1. Prep the Pesto Base: Grab your food processor and toss in the arugula and garlic. Blitz them together until they’re finely chopped.
2. Emulsify the Oil: Keep that processor running and slowly drizzle in the olive oil. You’re aiming for a smooth, well-integrated mixture.
3. Mix in the Cheesy Goodness: Scoop your green goodness into a big bowl. Now, stir in that Parmesan cheese, half a teaspoon of salt, and a quarter teaspoon of black pepper.
4. Season to Perfection: Give it a taste and add more salt and pepper if you think it needs a bit more zing.

What If I Don’t Have a Food Processor?

No food processor, no problem! You can use a blender. Just make sure to stop and scrape down the sides occasionally to get everything evenly mixed. A bit of elbow grease with a mortar and pestle also works wonders!

Recipe Tips

• Maximize Freshness: To keep your pesto looking vibrant and green, add a squeeze of lemon juice; the acidity helps prevent the arugula from turning that less appealing brown color.
• Consistency Control: If your pesto feels too thick, don’t hesitate to thin it out by whisking in a little more olive oil; this makes for a smoother spread or sauce.
• Cheese Choices: While Parmesan is traditional, feel free to experiment with other hard cheeses like Pecorino Romano for a sharper bite, or Asiago for a nuttier flavor.
• Garlic Adjustment: If you’re not a vampire but aren’t keen on garlic breath either, consider roasting the garlic first to mellow its pungency, which allows you to socialize without fear after the meal.

Recipe Variations

• Nutty Nuances: Introduce toasted pine nuts or walnuts into your pesto for a delightful crunch and depth of flavor; just toss them in the food processor with the other ingredients.
• Spice It Up: For those who like a bit of heat, a dash of red pepper flakes or a spoonful of chopped jalapeño peppers can add a spicy kick that wakes up the palate.
• Vegan Version: Swap out the Parmesan cheese for nutritional yeast to cater to vegan dietary preferences without compromising the umami richness that cheese typically offers.
• Herb Harmony: Mix up the greens by adding some fresh basil or spinach to the arugula base for a more complex flavor profile that keeps the taste buds guessing.

What To Serve With Arugula Pesto

Serve your Arugula Pesto with charred sourdough bread, roasted cherry tomatoes, grilled chicken breast, spiralized zucchini noodles, and crisp apple slices.

You can also pair it with soft goat cheese, or smoked salmon for a delightful flavor enhancement.

How To Store Leftover Arugula Pesto

In The Fridge:

Store your leftover Arugula Pesto in an airtight container to keep it fresh for up to 4 to 5 days. Press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. This helps prevent oxidation and maintains its vibrant green color.

In The Freezer:

Arugula Pesto does not freeze well due to the delicate nature of arugula and Parmesan. Freezing can cause the pesto to separate and lose its smooth texture, making it less appealing when thawed.

Check out More Giada Recipes:

• Giada De Laurentiis Bechamel Sauce
• Giada De Laurentiis Chicken Carbonara
• Giada De Laurentiis Chimichurri Sauce