Arugula Pesto with Goat Cheese

by on November 8, 2011

Recipe by Heidi Ross

This pesto is great served with pasta and roasted tomatoes, but it is really exceptional in a potato salad. This is a great way to use up arugula right before it goes to seed and gets spicy.


  • 1 Bunch of arugula
  • Zest of one lemon
  • 1 Small, mild garlic clove
  • Olive oil
  • 2-4 oz. Goat cheese
  • Salt and pepper


  1. Puree all ingredients in a food processor, slowly adding the olive oil, 1/2 to 1 full cup.
  2. Serve over potatoes with cherry tomatoes and green beans with added goat cheese sprinkled on top  or over pasta.  This pesto can go a long way if the greens are spicy, so you may be able to make pasta for dinner and still have some left over for potato salad.

Carol Carimi Acutt

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