Arugula Pesto Recipe: If you’re bored of the same old basil pesto, it’s time to spice things up — literally — with arugula pesto. This peppery, bold green herb adds a whole new dimension to traditional pesto, making it not only a unique twist but also a nutrient-packed flavor bomb. Whether you’re tossing it on pasta, spreading it on sandwiches, or using it as a dip, arugula pesto is a kitchen essential that deserves way more attention. And the best part? You can make it in less than 10 minutes with just a few ingredients.
Let’s walk through exactly what you need and how to make this delicious arugula pesto at home — step by step.
What Is Arugula Pesto?
Arugula pesto is a variation of the classic Italian pesto sauce. Instead of basil, it uses fresh arugula — a leafy green with a peppery, mustard-like bite. Just like traditional pesto, it typically includes nuts, garlic, olive oil, cheese, and lemon juice, blended into a rich, thick sauce.
This version is bold, slightly spicy, and tangy, with a fresh green taste that feels lighter and brighter than basil pesto. It’s a great option when basil isn’t in season or when you’re just in the mood for something a little different. Plus, it’s incredibly versatile — slather it on crostini, mix it into pasta, or even stir it into soups or dressings.
Why Choose Arugula for Pesto?
So, why use arugula instead of basil? First off, arugula is packed with vitamins A, C, and K, along with calcium, folate, and antioxidants. It’s one of those superfoods that often gets overlooked. Arugula also has a naturally peppery, spicy flavor, giving your pesto a bolder kick than the usual sweet basil version.
Another win? Arugula is super accessible. It’s available almost year-round and tends to be more affordable than buying bunches of fresh basil. It’s also a great way to use up arugula before it wilts if you’ve got a bag of it hanging out in the fridge.
List of Ingredients You’ll Need
Here’s everything you need to create a batch of fresh arugula pesto:
- 2 cups fresh arugula, packed (washed and dried)
- 1/2 cup nuts (pine nuts are classic, but walnuts or almonds work well too)
- 2–3 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Optional Add-ins:
- A pinch of red chili flakes for heat
- A handful of fresh herbs like parsley or basil
- Nutritional yeast (for vegan option)
- Avocado for extra creaminess
Pro tip: Use the freshest ingredients you can find — it really makes a difference in flavor.
Ingredient Substitutions
Cooking should be flexible, right? If you’re out of certain ingredients or catering to dietary needs, here are some smart swaps:
- Nut-free? Use sunflower seeds or pumpkin seeds instead.
- Dairy-free or vegan? Swap Parmesan for nutritional yeast, vegan parmesan, or simply leave it out.
- No garlic? Try shallots or a small amount of garlic powder.
- No lemon? Use a splash of vinegar (like white wine vinegar) for acidity.
Kitchen Equipment You’ll Need
You don’t need anything fancy to make arugula pesto, but here’s what will help:
- Food processor or blender – A food processor gives you more control over the texture.
- Spatula – For scraping down the sides.
- Measuring cups and spoons
- Airtight container – For storing leftovers.
Step-by-Step Guide to Making Arugula Pesto
Let’s break it down step by step, so you can nail it the first time.
Step 1: Wash and Prepare Arugula
Always start by washing your arugula thoroughly. Even pre-washed greens can have grit or dirt hiding in the leaves. Use a salad spinner or pat them dry with paper towels. Dry arugula = better texture. Wet leaves can make your pesto watery and dilute the flavor.
Step 2: Toast the Nuts
Toasting the nuts takes your pesto from good to gourmet. Add your pine nuts (or other nut of choice) to a dry skillet over medium heat. Stir constantly for 2–4 minutes until golden and fragrant. Don’t walk away — they can burn fast! Once toasted, let them cool for a minute before blending.
Step 3: Blend the Dry Ingredients
Add your arugula, cooled nuts, garlic, Parmesan, and a bit of salt and pepper into the food processor. Pulse several times until everything is finely chopped but not a complete paste. This is where the texture starts to build. Scrape down the sides to ensure everything gets evenly combined.
Step 4: Add Olive Oil Slowly
With the food processor running, slowly drizzle in the olive oil. This creates that silky, smooth pesto texture you’re after. Don’t rush this step — gradual mixing helps emulsify the sauce and keeps it from separating.
Step 5: Adjust Flavor and Texture
Taste your pesto and tweak it! Too thick? Add more olive oil or a splash of water. Too bitter? Add a bit more cheese or lemon juice. Want more zing? Add another garlic clove. You’re the boss here — adjust it until it tastes just right to you.
Step 6: Store Properly
Transfer your pesto into a glass jar or airtight container. To keep it vibrant green, pour a thin layer of olive oil on top before sealing. It’ll stay fresh in the fridge for up to a week, or you can freeze it in ice cube trays for easy portioning later.
Pro Tips for the Best Arugula Pesto
Want your arugula pesto to taste like something from a gourmet kitchen? Here are a few insider tricks to level it up:
- Use high-quality olive oil – The olive oil you use plays a huge role in both flavor and texture. Choose a good-quality, extra virgin olive oil that tastes great on its own. If it’s bitter or bland, it’ll affect the whole batch.
- Toast the nuts properly – Don’t skip this step! Toasting adds a deep, nutty richness that raw nuts simply can’t deliver. It brings out the oils and enhances the flavor tenfold.
- Balance bitterness – Arugula has a naturally peppery and slightly bitter taste. If your pesto tastes too strong, balance it with extra Parmesan, a splash of lemon juice, or even a tiny bit of honey to mellow it out.
- Keep it cold – Heat can dull the flavors and turn your pesto dark. That’s why we recommend using a food processor over a blender (which can heat up), and using cold ingredients helps preserve the vibrant green color.
- Taste, taste, taste! – This might sound obvious, but seriously — taste as you go. It’s the only way to ensure your pesto is perfectly seasoned and suited to your preferences.
Serving Suggestions
Now that you’ve got your beautiful jar of homemade arugula pesto, let’s talk about how to use it! Spoiler: it goes way beyond just pasta.
- Pasta – Toss it with warm spaghetti, penne, or gnocchi. Add a little reserved pasta water to thin it out into a silky sauce.
- Sandwiches & wraps – Use it in place of mayo or mustard. Try it on a turkey sandwich, veggie wrap, or even a grilled cheese!
- Pizza – Use it as a base sauce instead of tomato sauce. Top with mozzarella, cherry tomatoes, and prosciutto.
- Eggs – Drizzle on scrambled eggs, omelets, or avocado toast for a spicy twist.
- Salad dressing – Mix with a bit of vinegar and more olive oil to create a punchy vinaigrette.
- Grain bowls – Add a spoonful to quinoa, rice, or farro bowls with roasted veggies.
- Proteins – Spoon over grilled chicken, baked salmon, or seared tofu for a fresh, zesty finish.
Don’t be afraid to get creative. Once you start adding it to meals, you’ll find yourself reaching for it constantly.
How to Store Arugula Pesto
Preserving that fresh, zippy flavor is important — and thankfully, arugula pesto stores like a dream.
In the fridge:
- Store it in an airtight container (glass is best).
- Pour a thin layer of olive oil on top to prevent oxidation.
- It will keep for up to 5–7 days in the refrigerator.
In the freezer:
- Spoon into ice cube trays and freeze.
- Once solid, transfer cubes to a freezer bag.
- Frozen pesto lasts up to 3 months and is perfect for quick meals.
Pro tip: Label your containers with the date. And always use a clean spoon when scooping pesto to keep it fresh longer.
Variations of Arugula Pesto
Arugula pesto is already a twist on a classic — but let’s take it even further. Here are some tasty variations you can experiment with:
- Spicy Arugula Pesto – Add red chili flakes or a small jalapeño to the mix.
- Lemon-Basil Arugula Pesto – Mix half arugula, half basil, and add extra lemon juice for a bright, fresh flavor.
- Vegan Arugula Pesto – Omit the cheese and replace it with nutritional yeast or a vegan Parmesan alternative.
- Creamy Arugula Pesto – Add half an avocado during blending for a creamier texture.
- Herby Blend – Mix in parsley, mint, or cilantro for more complexity.
These little tweaks can take your pesto in totally new directions — ideal for when you’re craving something slightly different but still easy and delicious.
Nutritional Information (Per Serving – Approx. 2 Tbsp)
| Nutrient | Amount |
|---|---|
| Calories | 120–140 |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Carbohydrates | 1–2g |
| Protein | 2–3g |
| Fiber | 1g |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Note: These values can vary depending on the ingredients and substitutions you use.
Common Mistakes to Avoid
Even simple recipes have their pitfalls. Here are a few things to watch out for:
- Using soggy or wet arugula – This can lead to watery pesto and dull the flavor.
- Over-blending – Over-mixing can turn the pesto into a paste and reduce texture. Pulse, don’t puree.
- Skipping the lemon juice – This helps preserve the color and adds essential acidity.
- Not seasoning enough – Salt enhances all the flavors. Taste and adjust as needed.
- Using bitter olive oil – Taste your olive oil before using it. If it’s too sharp, mix it with a milder oil.
Avoiding these little mistakes will ensure a smoother cooking experience and better-tasting pesto every single time.
FAQs about Arugula Pesto Recipe
1. Can I freeze arugula pesto?
Yes! Just spoon it into ice cube trays, freeze, then store the cubes in a freezer-safe bag. They’ll last up to 3 months.
2. What pasta goes best with arugula pesto?
It pairs beautifully with spaghetti, penne, fusilli, or even gnocchi. Any shape that holds sauce well will work.
3. Can I make it without cheese?
Absolutely. Just substitute with nutritional yeast or use a vegan Parmesan-style cheese. It’s still delicious.
4. How do I reduce the bitterness?
Try adding a bit more Parmesan, a splash of lemon juice, or even a touch of honey. You can also mix arugula with spinach or basil to mellow the flavor.
5. Is arugula pesto keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats — just be mindful of the nuts and cheese portions.
Conclusion
Arugula pesto is one of those sauces that checks every box: it’s fresh, bold, nutritious, and incredibly versatile. With just a handful of ingredients and a blender or food processor, you can whip up a batch in minutes — and suddenly, everything you eat has a gourmet touch.
Whether you’re spooning it over pasta, drizzling it on toast, or freezing a batch for future dinners, this spicy green sauce deserves a permanent spot in your recipe rotation. Don’t be afraid to tweak it, taste as you go, and make it your own.
Happy pesto-making!
