Arugula pesto

Arugula brings exactly what makes a pesto exciting: a robust, slightly bitter peppery flavor that truly brings mild oils and cheeses to life. This arugula pesto combines fresh arugula with olive oil and Robiola—the creamy fresh cheese from southern Piedmont—into a paste with a distinct, aromatic flavor.

It works perfectly on short pasta like trofie or orecchiette, requiring no effort at all. On beef carpaccio, the bitterness of the arugula adds a dimension to the dish that a neutral oil alone cannot provide. It also makes a great dressing base for leafy salads—diluted with a little lemon juice. Store in the refrigerator and use quickly after opening. A dry Vermentino or a light Verdicchio pairs well with it.