Our friend Viviane Bauquet Farre rightly calls basil pesto “the Grande Dame of pesto sauces.” But Viviane – the culinary brainchild behind the e-magazine and recipe club food & style – is quick to note other herbs “make wonderful versions of this classic Genoese sauce” – including her arugula pesto featured here. (Click here to see the recipe.)
“Arugula is a bit spunky by nature and has a distinct spicy flavor – two things that make it an excellent candidate for a unique pesto,” Viviane says.
She recommends using the sauce with pasta, gnocchi, grilled vegetables, fish or chicken, on pizzas, in vinaigrettes, in sandwiches, or as a dipping sauce.
The arugula pesto, by the way, is much like basil pesto: garlic, nuts (in this case almonds versus pine nuts), freshly grated Reggiano-Parmesan, freshly grated Pecorino-Romano, and extra virgin olive oil. (Click here to see the recipe.)
One last note: You can refrigerate the pesto for up to three days, or freeze it for up to a month.