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, 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.
More Pasta Sauce
- Carrot Pesto (so unique and so good!)
- Fresh Tomato Cream Sauce (we call this pink pasta)
- Skinny Alfredo Sauce
- Roasted Red Pepper Sauce
Arugula Pesto Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- makes approximately 1/2 cup
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!
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!