Arugula Hazelnut Pesto

This is one of my favorite pesto variations. The arugula adds a wonderful pepperiness to the pesto. Feel free to mix and match herbs, greens, and nuts!


  • 1/3 cup toasted hazelnuts

  • 1 cup arugula

  • 1 cup basil

  • 1 cup grated Parmesan (or sub ½ cup nutritional yeast)

  • 1-2 cloves garlic

  • ½ cup olive oil

  • juice from 1 lemon

In a food processor or high-speed blender, add all of the ingredients except for the olive oil. Process/pulse until roughly chopped. While the blender is running, slowly add in the olive oil. Add salt and pepper, to taste.

Recipes and photos by Natalie Bickford.