Arugula Pesto

Why You’ll Love This Recipe

This recipe is quick, fresh, and packed with character. Arugula adds a unique peppery bite that makes the pesto stand out from classic basil versions. It’s easy to make in minutes and can be adjusted to your taste, whether you prefer it more mild, nutty, or garlicky.

Ingredients

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

2 cups fresh arugula

1/4 cup grated parmesan cheese

1/4 cup nuts (pine nuts, walnuts, or almonds)

1 clove garlic

1/3 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon salt, or to taste

1/4 teaspoon black pepper

Directions

1. Add the arugula, parmesan cheese, nuts, and garlic to a food processor.
2. Pulse a few times to break down the ingredients.
3. Slowly drizzle in the olive oil while blending until smooth.
4. Add lemon juice, salt, and black pepper.
5. Blend again until well combined and adjust seasoning as needed.
6. Serve immediately or store for later use.

Servings and timing

This recipe makes about 1 cup of pesto, serving 4 people.

Prep Time: 10 minutes

Total Time: 10 minutes

Variations

Mix arugula with basil for a milder flavor.

Use pecans or cashews for a different nut profile.

Add a pinch of chili flakes for extra heat.

Substitute nutritional yeast for parmesan to make it dairy-free.

Add a bit of honey to balance the peppery taste.

Storage/Reheating

Store arugula pesto in an airtight container in the refrigerator for up to 3 days.

To prevent browning, drizzle a thin layer of olive oil on top before sealing. Stir before using.

This pesto does not require reheating. If it thickens, add a small amount of olive oil or water to loosen it.

Freezing is possible for up to 1 month, though the texture may slightly change.

FAQs

What does arugula pesto taste like?

It has a peppery, slightly bitter flavor balanced by the richness of cheese and oil.

Can I use only arugula?

Yes, but mixing with basil can make it milder if desired.

What nuts work best?

Pine nuts are traditional, but walnuts and almonds are great alternatives.

Can I make it vegan?

Yes, replace parmesan with nutritional yeast.

How do I make it less bitter?

Add a bit of lemon juice or a small amount of honey to balance the flavor.

What can I serve with arugula pesto?

It’s great with pasta, grilled vegetables, sandwiches, or as a dip.

Can I freeze arugula pesto?

Yes, but the texture may change slightly after thawing.

How do I thin the pesto?

Add olive oil or water gradually until you reach the desired consistency.

Can I use pre-grated cheese?

Freshly grated parmesan is recommended for better flavor and texture.

How long does it last?

It stays fresh in the refrigerator for up to 3 days when stored properly.

Conclusion

Arugula pesto is a flavorful and refreshing alternative to classic pesto, offering a peppery kick that elevates simple dishes. With its quick preparation and versatile uses, it’s a great recipe to keep on hand for adding bold flavor to everyday meals.

Arugula Pesto

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Arugula pesto is a bold and peppery twist on traditional pesto, blending fresh arugula with garlic, nuts, cheese, and olive oil. This vibrant sauce adds a flavorful kick to pasta, sandwiches, and more.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Sauce
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups fresh arugula
• 1/4 cup grated parmesan cheese
• 1/4 cup nuts (pine nuts, walnuts, or almonds)
• 1 clove garlic
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

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Instructions

1. Add the arugula, parmesan cheese, nuts, and garlic to a food processor.
2. Pulse a few times to break down the ingredients.
3. Slowly drizzle in the olive oil while blending until smooth.
4. Add lemon juice, salt, and black pepper.
5. Blend again until well combined and adjust seasoning as needed.
6. Serve immediately or store for later use.

Notes

• Mix arugula with basil for a milder flavor.
• Add a small amount of honey to balance bitterness.
• Use nutritional yeast instead of parmesan for a dairy-free option.
• Store in the refrigerator for up to 3 days with a thin layer of oil on top.
• Add olive oil or water to loosen if the pesto thickens.

Nutrition

• Serving Size: 1/4 cup
• Calories: 190 kcal
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 5 mg