Recipe Overview
Why you’ll love it: Arugula pesto is peppery, lemony, and bolder than the classic. It’s easy to make and goes great on pizza, pasta, and so much more.
How long it takes: 15 minutes
Equipment you’ll need: blender or food processor
Servings: 8 (2 tablespoons each)
Basil Is Great, But Hear Me Out
The first time I tried arugula, I hated the peppery, slightly bitter flavor. But eventually, as I have with many things, I grew to love it. The bold flavor arugula brings is an asset in so many recipes.
I developed this arugula pesto recipe to make grilled pizza but you can use arugula pesto just like basil pesto. Often fresh basil isn’t available but you can usually find arugula, and it’s less expensive than basil, too. I love stashing a batch of arugula pesto in my freezer to use as a building block for delicious weeknight meals!
What makes it special:
- Bright and bold: Arugula brings a pleasantly peppery bite to the usual pesto equation and it’s especially good with that freshly squeezed lemon juice! It’s fun to change up the classic pesto equation. Be sure to try cilantro pesto, too ( it’s a great way to use up that bunch of cilantro you have languishing in your fridge!).
- No pine nuts required: We’re a nut-free family so I skipped the usual pine nuts in favor of pepitas, which are shelled pumpkin seeds. Pepitas give the pesto body and richness. (They’re more affordable than pine nuts too!)
- Meal prep champ: Toss arugula pesto with pasta, swirl it into soups, or spread it on sandwiches for instant flavor. One batch of arugula pesto will give you days’ worth of meal ideas!
Ingredient Notes
- Arugula: I use baby arugula. Mature arugula can go from pleasantly peppery to bitter, which some people don’t mind, but others do!
- Parmesan cheese: Classic basil pesto always includes cheese, and with good reason. Parmesan cheese adds savory depth and richness to the pesto.
- Pepitas: I’ve tested this recipe with and without pepitas. You can skip them but I found that the pepitas definitely give the recipe more of a classic pesto flavor and texture. You could use a different type of nut if you like, such as pine nuts or walnuts.
- Extra virgin olive oil: Use a good-quality oil since its flavor shines through in such a simple recipe.
- Lemon juice: I found that lemon juice really complements the peppery flavor of arugula. Always use freshly squeezed, not bottled!
- Garlic: One garlic clove adds just enough bite without overpowering the pesto.
- Seasoning: If you like, add a pinch of red pepper flakes to heighten the peppery flavor. I always taste the pesto before serving it and, if needed, I add salt and pepper.
How to Make Arugula Pesto
Combine. Add the arugula, garlic clove, Parmesan, pepitas, lemon juice, and red pepper flakes to a blender or small food processor.
Start blending. Pulse briefly to chop everything and combine, then start slowly streaming in the oil while blending.
Scrape down the sides. Once or twice, I stop my food processor and scrape the sides so the pesto has an even consistency.
Season. Taste, and add salt and pepper if needed.
Recipe Tip
Don’t skip tasting! As mentioned above, arugula varies in bitterness, so adjust the lemon, salt, or cheese as needed for a balanced flavor.
Recipe Variations
- Use nuts: You can swap in cashews, pine nuts, almonds, or walnuts if you prefer them instead of pepitas.
- Make it vegan: Swap the Parmesan for nutritional yeast or a dairy-free Parmesan alternative.
- Make it lemony: Add a bit of the lemon zest for even more brightness.
Serving Suggestions
Pasta: Try this arugula pesto recipe with pasta for a classic combination. Serve it with sautéed asparagus for the perfect spring dinner.
Sandwiches: Use this pesto as a spread for a grilled cheese sandwich with tomatoes. It’s amazing on this roasted vegetable wrap and it can take a turkey wrap to the next level. Try it on a grilled chicken sandwich or even a burger (try it on my caprese turkey burger!). I like to blend pesto with mayonnaise for a creamy flavorful spread.
Pizza: Instead of tomato sauce, use arugula pesto as the sauce on your next pizza. It goes particularly well with vegetable toppings (make it a garden pizza!). Another option is to double up and drizzle arugula pesto over the top of a classic pizza after it comes out of the oven.
Even more: Arugula pesto is fantastic stirred into grain bowls. Drizzle the pesto over cottage cheese eggs or avocado toast. Try it on your next caprese salad, or for dipping crusty bread (like my no-knead bread). Pesto takes your soup to the next level, too! Stir a spoonful into this ground turkey soup with beans and spinach or pasta e fagioli soup.
Refrigerate: Store arugula pesto in an airtight container in the refrigerator for up to 5 days. For best color, press a piece of plastic wrap directly onto the surface or drizzle a thin layer of olive oil on top before covering.
Freeze: This recipe also freezes well. Portion it into ice cube trays, freeze until solid, and transfer to a freezer bag for up to 3 months.
More Pasta Sauce Recipes
Arugula Pesto
Ingredients
- 2 cups tightly packed fresh arugula
- 1 clove garlic
- ½ cup shredded Parmesan cheese (see note)
- ½ cup pepitas (shelled pumpkin seeds)
- 2 tablespoons freshly squeezed lemon juice (about ½ lemon)
- 1 pinch red pepper flakes (optional)
- ½ cup extra virgin olive oil (use a good quality olive oil)
- salt and pepper, to taste
Instructions
- Combine arugula, garlic, Parmesan cheese, pepitas, lemon juice and red pepper flakes (if using) in a blender or a small food processor.2 cups tightly packed fresh arugula, 1 clove garlic, ½ cup shredded Parmesan cheese, ½ cup pepitas, 2 tablespoons freshly squeezed lemon juice, 1 pinch red pepper flakes
- Pulse until combined and then, with the blender or food processor running, drizzle in olive oil until a pesto forms, scraping down sides as needed. (If your blender or food processor doesn't have a chute to add ingredients while it's running, add half the oil, blend it in, and then add the other half, and blend it in.)½ cup extra virgin olive oil
- Taste, and season with salt and pepper if needed.
Notes
- Parmesan cheese: For the best flavor and texture, I recommend shredding your own Parmesan cheese. Pre-shredded Parmesan tends to be a little hard. I don’t advise using shelf-stable grated Parmesan for this recipe.
- Refrigerate/Freeze: Arugula pesto can be refrigerated in an airtight container for up to 5 days. For best color, press a piece of plastic wrap directly onto the surface or drizzle a thin layer of olive oil on top before covering. It also freezes well. Portion the pesto into ice cube trays, freeze until solid, and transfer to a freezer bag for up to 3 months.
- Variations: You can swap in cashews, pine nuts, almonds, or walnuts if you prefer them instead of pepitas. Lightly toasting the nuts will enhance their flavor. Adjust the amount of garlic to your liking, or omit it completely.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
i love it. so great for summer..
Yes for sure!!! Great with pasta or a fried egg!
OMG! This is so delicious! I was wondering what to do with all the arugula in my garden, and now I know! I had some on my homemade ricotta gnocchi and thought I’d died and gone to heaven. Thank you so much for this recipe!
Perfect! I’m so glad you liked it!
The recipe doesn’t warn that the pesto could turn out bitter, which mine did! Probably should have blanched the arugula first. Using raw arugula totally ruined my pesto.
Mine has’t been bitter, but thank you for the feedback.
I really find the recpies fun that are quick and easy to make. I believe this can be made in 3 to 5 minutes. I just found your website and you have a ton of amazing and unheard recipes.
Thanks Rachel for the good work. :-)
Glad you’re enjoying them!
I have a bunch of arugula I need to use up!! Can you store leftovers of the pesto in the fridge? How long does it stay fresh?
Yes, store leftovers in the fridge for 2-3 days. I also imagine it might freeze well, but I haven’t tried it. Regular pesto freezes well, though so I don’t see why this wouldn’t.
Is arugula the same as rucola? I’ve literally never seen this name.
(By the way, English is not my first language and I think that “rucola” isn’t correct English either. But calling it “rocket” annoys me horribly – who has come up with such a name, what the heck does it have to do with space rockets??? ;))
Yes, I believe they are the same!