{recipe} Arugula Feta Pesto

Some of my favorite meals start out by throwing a bunch of tasty things into a food processor or blender and adding oil and cheese. It’s reasonably hard to go wrong and it’s insanely easy and fast to make. In fact, the most difficulty I encountered when making this recipe was walking 2 blocks to the market to buy the ingredients…

You can do lots of things with this simple pesto. To serve, I made a warm pasta salad by tossing it with fusilli and some additional chopped arugula, green onions, and toasted pine nuts. Delicious!

Arugula Feta Pesto

Makes about a cup of pesto


  • 1/4 cup sun-dried tomatoes packed in oil, with a bit of the oil
  • 2 large handfuls arugula leaves
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 1 tsp lemon juice
  • 1/4 cup crumbled feta


  • Put sundried tomatoes and arugula in blender or food processor to chop.
  • Add remaining ingredients and pulse to desired texture. Taste and add salt if necessary. (Depending on how salty the feta is, you may not need any.)
  • Serve over hot or cold pasta, or as a spread on crusty bread.

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1 Response

  1. Dana says:

    Mmm! I just love arugula, and it would be so good in pesto! What a great idea!