Arugula Pesto and Why You Should Eat More Arugula

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Last week in my CSA (Community Supported Agriculture) box I had a mysterious bag of lettuce.  I wasn’t exactly sure what it was so I grabbed a leaf and began to chew.  Whoa!! It was peppery!  After many hours of watching the Food Network I knew that peppery lettuce had to be Arugula.  The only time I ever eat arugula is mixed in with salad greens.  Since I had a whole bag to experiment with, I decided to try something different and make Arugula Pesto.  The pesto ended up being a lot more mild on the pepper factor, which was just perfect.  I ended up spreading the Arugula Pesto on some wild salmon and pan searing each side until golden brown.  Delicious!  Before I get to the recipe I wanted to share some interesting health facts about Arugula.

Why You Should Eat More Arugula:

  • Has a naturally peppery flavorful that adds punch to salads and other recipes.
  • Great source of manganese, magnesium, potassium, copper, iron, zinc, folic acid, and Vitamin A
  • Has about the same about of calcium as spinach, but it is lower in oxalates, which inhibits calcium absorption.
  • Very good source of Vitamin C, which is good for Adrenal health.
  • Is a cruciferous vegetable that contains anticancer compounds.
  • Excellent source of Vitamin K, which helps with building strong bones.
  • Ancient Egyptians and Romans thought of it as an aphrodisiac 😉

Arugula Pesto


  • 2 cups arugula leaves
  • 1/4 cup toasted walnuts
  • 2 Tbsp nutritional yeast or Parmesan cheese
  • 3 cloves garlic
  • 1/2 tsp Celtic sea salt
  • 1 tsp lemon juice
  • 1/2 cup olive oil


  1. Place the arugula, walnuts, nutritional yeast, garlic, salt, and lemon juice in a food processor and blend until all the ingredients are chopped fine.
  2. Add the olive oil 1/4 cup at a time and process until smooth (may need more olive oil depending on your desired consistency)


Net Carb Count*: Arugula Pesto: 9.76 net carbs (for the entire recipe--yields 1/2 - 3/4 cup).

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Sources: Encyclopedia of Healing Foods and The 150 Healthiest Foods on Earth


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