Easy Arugula Parsley Pesto

Try this new and tasty version of traditional pesto with peppery arugula, herbaceous parsley, and pecorino cheese!
Course Sauce
Cuisine Italian/American
Prep Time 5 minutes
Total Time 5 minutes


  • 2 cups arugula
  • small handful flat leaf parsley
  • 1/2 cup olive oil
  • 1/4 cup pecorino Romano cheese shredded
  • 3 Tbsp walnuts or sunflower seeds
  • 1 clove garlic


  1. If using raw walnuts or sunflower seeds, toast in a dry pan over medium heat until slightly golden brown. Remove from the heat immediately. Don't burn them!!!

  2. In a food processor, pulse the arugula, parsley, and walnuts or sunflower seeds.

  3. With the processor running, drizzle in the olive oil until combined.
  4. Add the pecorino Romano cheese and pulse a few times until just combined.
  5. Store in a glass jar with a tight-fitting lid. Top with a little more olive oil to preserve.

  6. If using a blender:
  7. Add all the ingredients except for the cheese and blend on medium-low speed until combined.

  8. Remove from the blender and fold in the cheese.
  9. Store in a glass container with a tight-fitting lid. Top with a little more oil to preserve.