Arugula Pesto



Serves 2

2 bunches arugula (you can use baby arugula or mature)

1/4 cup extra virgin olive oil (Buy it here)

2 cloves garlic

1 lemon

Parmesan cheese (optional)

Dried Pasta (I used 1/3 box of Barilla Cellentani pasta)

Fresh ground black pepper

Sea salt


1. Thoroughly wash the arugula and dry. If using a mortar and pestle, chop the arugula and garlic as fine as you can. If using a food processor, as I did, load it with the arugula, garlic, the juice of 1/2 a lemon, a pinch of salt and few grinds of pepper.

2. If using a mortar and pestle, start grinding away! For the food processor fans, sprinkle some olive oil on top of the ingredients to add a tiny bit of moisture before closing up and starting the machine. Add parmesan cheese if you like. Once the processor has started blending the ingredients, add olive oil as needed.

3. Be sure to taste the pesto often as you blend, adding salt, pepper, cheese and more lemon juice to your liking. Once the pesto is singing to your taste buds, stop the food processor and set aside.

4. Boil water with a pinch of salt and a splash of olive oil in it for the pasta. Add the pasta once the water is at a rolling boil. Cook till al dente, drain. Mix with pesto in a large bowl, making sure the pasta is evenly coated. Shave parmesan on top and MANGIA!

Recipe courtesy of Zoe


Basil Infused Oil White Basil Pesto

La Tourangelle


2 cloves garlic

1/4 cup pine nuts

2/3 cup La Tourangelle Basil Infused Oil (Buy it here)

Kosher salt and freshly ground black pepper

1/2 freshly grated Pecorino cheese


Chop garlic in a food processor. Gradually add La Tourangelle Basil Infused Oil, pine nuts and then add the Pecorino cheese; process to blend. Season with salt and pepper.

Recipe courtesy of La Tourangelle