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A small white bowl filled with a vibrant green liquid, likely a sauce or dip, sits on a light gray textured surface.

Arugula Pesto

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A bold, herbaceous pesto made with arugula, mint, parsley, and marjoram. Perfect with steak, grilled vegetables, or as a punchy finishing sauce.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment
Cuisine: Mediterranean-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup Mint packed leaves
  • 1 cup Arugula packed leaves
  • 2 tablespoon Marjoram packed leaves
  • 1 cup Parsley packed leaves
  • ¼ cup Red wine vinegar
  • ¼ cup Fish sauce
  • Olive oil to desired consistency
  • Salt to taste

Equipment

  • Blender or food processor
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Add all ingredients to blender except the olive oil
  2. Pulse a few times to begin combining
  3. With machine running, drizzle in the olive oil until reaching desired consistency (~1 - 1.5 cups)
  4. Season with kosher salt to taste
  5. If not using immediately, reserve red wine vinegar until just before serving

Notes

Storage: Keeps in an airtight container in the fridge for about a week. If you're not using it right away, hold back the red wine vinegar and stir it in just before serving, it keeps the color brighter and the flavor sharper.

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