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I’ve always enjoyed pesto, but when I started making it with arugula I fell in love. Basil can be bold and grassy, while arugula brings a milder, peppery bite that pairs beautifully with nutty, salty Asiago cheese. The result is bright, flavorful and a little spicy — a pesto that’s irresistible.
Asiago is one of my favorite cheeses. I reach for it on sandwiches, salads and just about anything else — its savory tang elevates this pesto perfectly.
We tend to keep quite a stash of cheese in the fridge, so having Asiago on hand is never an issue.
To make the pesto, add arugula, garlic and Asiago to a food processor.
The color is gorgeous. You can use a mini food processor if you want a smaller batch, but I used my larger one — I don’t do things halfway.
Pulse the ingredients until roughly combined, then stream in olive oil a little at a time until you reach a sauce-like consistency.
The pesto is peppery with a hint of cheese. I love it tossed with whole wheat pasta for a simple, satisfying meal.
It’s also a visually appealing dish — bright, fresh and vibrant on the plate.
Arugula and Asiago Pesto
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Ingredients
- 4 cups arugula
- 1/2 cup Asiago cheese, grated
- 3 garlic cloves
- 1/2 lemon, juiced
- 1/4 cup olive oil
Instructions
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In a food processor, combine garlic, arugula, lemon and Asiago. Pulse until combined. With the processor running, stream in olive oil a tablespoon at a time until the pesto is smooth and sauce-like. Taste and season with kosher salt and freshly ground black pepper.
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Serve tossed with pasta, on sandwiches, or as a dip. Store leftovers in an airtight container in the refrigerator for up to several days; stir before using.
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Because my husband prefers meat with most meals, I turned this into a heartier, “man-friendly” dish for him.
I added grilled chicken, fresh tomatoes, chopped bacon and an extra sprinkle of Asiago. The bacon is especially delicious with the peppery arugula pesto — it adds a savory crunch and smoky depth.
I highly recommend trying the pesto with bacon; the combination is delightful and balances the pesto’s bright, peppery flavor.
The tomatoes add a fresh, acidic contrast that complements the spicy pesto and rich cheese — a great pairing.
The finished dish satisfied my husband, left him content and full — which, for me, is the ideal outcome.