Switch up your pesto game with this arugula pesto. It’s great on pasta, pizza, and so much more!
The first time I tried arugula, I hated it. I thought, why is this green stuff spicy? But eventually, as I have with many things, I grew to love it. The bold flavor it brings is such an asset in so many recipes. Toss a pile on top of pizza, serve it with a baked chimichanga, stir it into soup or pasta sauce, or of course, make a killer salad with it!
Or of course, make arugula pesto out of it. I’m obsessed with this pesto, you guys. I love the spice that arugula has – it’s not a hot spicy, just enough to wake up your taste buds a bit. Also in this pesto is lemon juice, which adds a refreshing brightness to contrast that subtle spiciness from the arugula. You’ll want to pick a high-quality olive oil because it gives this pesto tons of great flavor. Don’t skimp!
I kept it nut-free because that’s how we have to do things at my house, but if you’re fortunate enough to be able to eat nuts, this would be great with a handful of walnuts, pine nuts, or almonds tossed into the food processor or blender.
I developed this arugula pesto recipe to make Grilled Pizza With Arugula Pesto, Corn, and Ham. You guys are going to love the bright summer flavors in this grilled pizza. Get creative with the toppings, using the arugula pesto as a base. Not crazy about ham? Try grilled chicken or shrimp. It would also be fantastic stirred into pasta (I’m thinking with some nice Italian sausage and tons of fresh vegetables).
Know what else it would be fabulous for? Dipping bread. Forget plain ol’ olive oil. Ooooooh the damage I could do with this arugula pesto and a loaf of french bread. Just pass me all the carbs and no one gets hurt.
Looking for more irresistible pasta sauces? Try these:
- 2 cups tightly packed fresh arugula
- 1 clove garlic
- 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
- pinch of red pepper flakes (optional)
- ⅓ cup shredded Parmesan cheese
- ½ cup good extra virgin olive oil
- salt and pepper, to taste
- Combine arugula, garlic, lemon juice, red pepper flakes and parmesan cheese in a blender or a small food processor.
- 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.
- Taste and season with salt and pepper as needed.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.