Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Woe to the cook whose sauce has no sting." -Geoffrey Chaucer, Author

The refrigerator light goes on...

This sauce is an example of not simply being able to substitute one ingredient for another. The spiciness of the arugula is far different than the sweetness of basil or dill. It took me about five tries to get the balance right in this recipe. Adding the Splenda softens the bitterness of the arugula without robbing it of the spicy flavor. Notice that there is no lemon juice in this recipe as there is in the Basil Pesto and the Dill Pesto.


Arugula Pesto

Servings: 6 | Serving size: 2 tablespoons

Cooking Time: 30 Minutes

This recipe can easily be multiplied and keeps for about 3 days in the refrigerator. Leftovers are better than fresh.

Serve in place of the Dill Pesto on the Dill Pesto & Potato Pizza, over Gnocchi, or in the Arugula Mashed Potatoes.

Arugula Pesto recipe from Dr. Gourmet


  • 2 Tbsp pine nuts
  • 2 cloves garlic (minced)
  • 4 cups fresh arugula (about 5 ounces)
  • 1 ounce Parmigiano-Reggiano (grated)
  • 2 Tbsp water
  • 2 tsp granulated Splenda or stevia
  • 1/4 tsp salt
  • 1 Tbsp white wine vinegar
  • 2 Tbsp olive oil

Pureť all ingredients until smooth.

Nutrition Facts

Serving size: 2 tablespoons

Servings: 6

Amount Per Serving

Calories 83 Calories from Fat 68
% Daily Value
Total Fat 8g 12%
    Saturated Fat 2g 8%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 3mg 1%
Sodium 177mg 7%
Total Carbohydrates 1g 1%
    Dietary Fiber 0g 0%
    Sugars 0g
Protein 3g
Vitamin A 7% Vitamin C 4%
Calcium 8% Iron 2%
Vitamin K 19 mcg Potassium 75 mg
Magnesium 16 mg