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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


  • 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!!!
  • In a food processor, pulse the arugula, parsley, and walnuts or sunflower seeds.
  • With the processor running, drizzle in the olive oil until combined.
  • Add the pecorino Romano cheese and pulse a few times until just combined.
  • Store in a glass jar with a tight-fitting lid. Top with a little more olive oil to preserve.
  • If using a blender:
  • Add all the ingredients except for the cheese and blend on medium-low speed until combined.
  • Remove from the blender and fold in the cheese.
  • Store in a glass container with a tight-fitting lid. Top with a little more oil to preserve.