Why You’ll Love This Recipe

I love this recipe because it comes together in just a few minutes and uses simple, fresh ingredients. I appreciate the bold, peppery flavor of arugula balanced with nutty Parmesan, crunchy nuts, and rich olive oil. It is easy to customize, stores well, and adds fresh flavor to countless meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups fresh arugula
½ cup grated Parmesan cheese
⅓ cup walnuts or pine nuts
2 garlic cloves
½ cup extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper

Directions

I wash and thoroughly dry the arugula.
I add the arugula, Parmesan cheese, walnuts, garlic, lemon juice, salt, and black pepper to a food processor.
I pulse the ingredients until they are finely chopped.
I slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
I taste the pesto and adjust the seasoning if needed.
I serve it immediately or transfer it to a clean airtight container for storage.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

I use pine nuts, almonds, pistachios, or pecans instead of walnuts.
I replace Parmesan with Pecorino Romano for a sharper flavor.
I make it dairy-free by using nutritional yeast instead of cheese.
I add fresh basil or parsley to soften the peppery taste of the arugula.
I include a pinch of crushed red pepper flakes for extra heat.

Storage/Reheating

I store the pesto in an airtight container in the refrigerator for up to 5 days. I pour a thin layer of olive oil over the surface before sealing the container to help preserve its bright green color. For longer storage, I freeze it in ice cube trays for up to 3 months and thaw only the amount I need. Since pesto is served cold or at room temperature, I do not reheat it.

FAQs

Can I make Arugula Pesto without nuts?

Yes. I replace the nuts with sunflower seeds or pumpkin seeds, or I simply leave them out for a nut-free version.

What can I serve with Arugula Pesto?

I enjoy it with pasta, grilled chicken, seafood, roasted vegetables, sandwiches, pizza, grain bowls, or as a dip for fresh bread.

Why is arugula pesto more peppery than basil pesto?

I find that arugula naturally has a bold, peppery flavor, giving the pesto a more robust taste than traditional basil pesto.

Can I freeze Arugula Pesto?

Yes. I freeze it in small portions so I can thaw only what I need for future meals.

How do I keep the pesto bright green?

I store it in an airtight container with a thin layer of olive oil on top to reduce exposure to air and slow oxidation.

Conclusion

I enjoy making Arugula Pesto because it is quick, fresh, and packed with bold flavor. The combination of peppery arugula, rich olive oil, garlic, cheese, and crunchy nuts creates a versatile sauce that enhances everything from pasta to sandwiches. It is an easy homemade recipe that I find myself preparing again and again.

Arugula Pesto

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Arugula Pesto is a vibrant, peppery sauce made with fresh arugula, Parmesan, garlic, nuts, and olive oil. It’s quick to prepare and perfect for pasta, sandwiches, grilled vegetables, or as a flavorful dip.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 8 servings
Category: Condiment
Method: Blend
Cuisine: Italian
Diet: Vegetarian

Ingredients

3 cups fresh arugula
1/2 cup grated Parmesan cheese
1/3 cup walnuts or pine nuts
2 garlic cloves
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Wash the arugula thoroughly and pat it completely dry.
Add the arugula, Parmesan cheese, walnuts or pine nuts, garlic, lemon juice, salt, and black pepper to a food processor.
Pulse until the ingredients are finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
Taste and adjust the seasoning if needed.
Serve immediately or transfer to a clean airtight container for storage.

Notes

Use pine nuts, almonds, pistachios, or pecans instead of walnuts for different flavors.
Substitute Pecorino Romano for Parmesan for a sharper taste.
Replace the cheese with nutritional yeast for a vegan version.
Add fresh basil or parsley to mellow the peppery flavor of the arugula.
Mix in a pinch of crushed red pepper flakes for extra heat.
Store in the refrigerator for up to 5 days with a thin layer of olive oil on top, or freeze in ice cube trays for up to 3 months.

Nutrition

Serving Size: 2 tablespoons
Calories: 170 kcal
Sugar: 0 g
Sodium: 180 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 5 mg