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Arugula & Roasted Red Pepper Pesto

From Chuck Hernandez - owner of Arugula, Spice & Wine Catering Company (arugulacatering.com). This recipe is pictured served with Italian chicken rolls and sundried tomatoes. Yield is about 6 oz.
Course Appetizers, Sauces


  • Into a Food Processor:
  • 2 c arugula leaves: rinsed drained and stemmed
  • 1/2 c pistachios nuts (if salted omit later salting)
  • 3 oz asiago cheese grated
  • 1 oz fire roasted sweet pepper red or yellow
  • 1/4 tsp crushed italian red pepper
  • 5 cloves garlic
  • 1/2 c EVOO
  • 1 tsp Red Wine Vinegar
  • Sea salt to taste


  • Pulse gently until all is incorporated, scrapping down sides periodically. Serve on toasts, crackers, sandwich condiment or fresh apples or pears.
Keyword arugula, pesto, red pepper
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