Broccoli-Arugula Pesto
Prep time: 
Total time: 
Yield: About 2½ cups pesto
Bright broccoli and arugula pesto with pine nuts and Parmesan makes for the perfect accompaniment to any dish.
  • 2½ cups fresh broccoli florets (about 1 small head of broccoli)
  • 2 cups arugula
  • Juice of ½ lemon
  • ½ cup Diamond of California Pine Nuts
  • 1 large or 2 small cloves garlic
  • ½ cup Parmesan cheese
  • 6 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  1. Bring a large pot of water to a rolling boil. Add the broccoli florets and boil for 3 minutes. Remove from the boiling water and immediately place in an ice bath to halt the cooking process. Once cooled, drain well.
  2. In the bowl of a food processor or a high-powered blender, place the cooked broccoli, arugula, lemon juice, pine nuts, garlic and cheese. Pulse until combined. Stream in the olive oil and process until smooth. Season with salt and pepper to taste.
Recipe by Stephie Cooks at