Food Recipes Sauces, Condiments and Preserves Pesto Sauce Arugula Pesto Be the first to rate & review! Interview with Daniel BouludPlus: Pasta Recipes and Tips By Daniel Boulud Daniel Boulud The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Cook Mode (Keep screen awake) Ingredients 1 basil sprig, leaves only 1/2 tablespoon toasted pine nuts 1 garlic clove, peeled and crushed 1/3 cup extra-virgin olive oil 1 bunch arugula, stems removed Directions Bring a pot of salted water to a boil. Add the arugula and basil to the boiling water and cook for 2 minutes. Drainthe arugula and basil and refresh under cold water and then press out as much liquid as possible. Transfer to a food processor with the remaining ingredients and pulse until smooth. Transfer to a bowl, cover and press a piece of plastic wrap against the surface. Make Ahead The pesto can be made up to a day ahead and kept tightly covered in the refrigerator. Stir the pesto and bring it to room temperature before using. Rate It Print