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Arugula pesto is a quick, 5-minute sauce that’s nutty, peppery, bright, and spoon-worthy. This easy arugula pesto recipe with walnuts is perfect on pasta, bread, or veggies.
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Why This Is the Best Arugula Pesto
If you're curious about arugula but not sure how to use it, this arugula pesto recipe is a great place to start. It takes just 5 minutes to make and is delicious on everything from pasta to sandwiches.
Fresh arugula is available year-round in most grocery stores, and this version uses walnuts instead of pine nuts, making it more affordable without sacrificing flavor. You still get that rich, nutty base, and it works perfectly with the lemon and garlic.
I could eat this pesto straight from the spoon! My readers have commented the same. But of course it's amazing on crostini, pizza, roasted veggies, pasta, or tossed with spaghetti squash.
Ingredients You'll Need
Here’s what you need to make this bold, flavorful arugula pesto sauce:
- Fresh arugula – I prefer baby arugula, but mature leaves work too.
- Walnuts – Toasted for extra flavor and richness.
- Parmesan cheese – Adds savory depth.
- Extra virgin olive oil – For richness and a smooth texture.
- Garlic – Finely grated so it blends right in.
- Lemon juice and zest – Brightens the flavor and helps keep the pesto green.
- Cold water – Used to adjust consistency without adding more oil.
- Salt and pepper – Season to taste.
How to Make Arugula Pesto with Walnuts
This recipe couldn't be easier and I make it at least once a month all year long! Simply add the arugula, toasted walnuts, Parmesan, olive oil, garlic, lemon juice, zest, salt, and pepper to a food processor. Bend until mostly smooth, scraping down the sides as needed.
Drizzle in cold water to loosen the texture and adjust the flavor with more salt, if needed.
Use your pesto right away or refrigerate in an airtight container for up to 5 days. Also, good luck not eating it with a spoon—it's that good!
The Difference Between Basil and Arugula Pesto
The biggest difference between basil walnut pesto and arugula walnut pesto is the flavor of the greens. Arugula is peppery and slightly spicy, while basil is more floral and sweet. I love using arugula because, unlike fresh basil, it's always available and is less likely to brown, making it a great option for meal prep.
For a fun twist, try this radish greens pesto too.
How to serve arugula pesto
- Makes a great dip for vegetables and crackers.
- Use it for chicken pesto pasta.
- Add a few dollops to a burrata salad served with sliced French bread.
- Use it as a marinade for baked chicken thighs or broiled salmon.
- Add it to a crustless quiche before baking.
- Spread it over this veggie sandwich.
- Drizzle it over tortilla pizza before or after baking.
I also love serving arugula pesto as a dip for toasted bread or focaccia. Just spoon it into a small bowl and top with extra walnuts, a drizzle of olive oil, and a sprinkle of Parmesan—then watch it disappear. The flavor profile makes it perfect for spreading, scooping, or dipping on just about anything!
Does arugula pesto turn brown?
No and I'm always amazing by the color. The lemon juice helps arugula pesto hold its bright green color for days. You don’t need to blanch the greens, which makes it even easier to prep ahead. No need to top it with oil during cold storage since it doesn't brown.
Recipe tips
- Always use fresh arugula with crisp, green leaves.
- Add even more nutty flavor by toasting the walnuts in a dry skillet over medium heat for 3–5 minutes.
- Swap in a bit of spinach, kale, or basil if you want to mellow the pepperiness.
- The flavor deepens by day two, making it great for make-ahead meals.
Can I Freeze This Pesto?
Yes! I always freeze my arugula pesto in these 8-ounce deli rounds for up to 90 days. Thaw in the fridge overnight or set the container in cold water and it thaws within an hour. It freezes beautifully and the texture holds up even after thawing.
Easy sauce recipes
📖 Recipe
Arugula Pesto Recipe
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 4 ounces Fresh Arugula, same as 4 cups packed
- 1 cup Walnuts, or pine nuts
- ½ cup Parmesan Cheese, or 1 ounce
- ¼ cup Extra Virgin Olive Oil
- ½ large Lemon, zested and juiced
- 2 cloves Garlic, finely grated
- ¼ teaspoon Sea Salt, or more to taste
- pinch Black Pepper
- Cold Water, as needed to adjust consistency
Instructions
- Add the ARUGULA, WALNUTS, PARMESAN CHEESE, OLIVE OIL, LEMON JUICE, LEMON ZEST, GARLIC, SALT, and PEPPER to a food processor fitted with the chopping blade.
- Blend until mostly smooth, scraping down the sides as needed.
- Add COLD WATER, 1 tablespoon at a time, until the pesto reaches your desired consistency.
- Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Recipe Notes
Add even more nutty flavor by toasting the walnuts in a dry skillet over medium heat for 3–5 minutes.
Swap in a bit of spinach, kale, or basil if you want to mellow the pepperiness.
The flavor deepens by day two, making it great for make-ahead meals.
Equipment
- 7-cup food processor or blender
JinBx says
Good stuff, thank you. Easy recipe and ingredients. I'm trying not to just eat it by the spoonful.
Traci says
Yes!!! I eat this by the spoonful every single time LOL. I'm so glad you're loving it. Thank you for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Ali says
So tasty & delicious! Very easy to make.
Traci says
Yay! I'm so glad you're enjoying the recipe. Thanks for the feedback!
JB says
I must say I'm pleasantly surprised at how much I like this pesto. I never really knew what to do with arugula but THIS pesto is exactly what to with it LOL. It's just so good on everything! So easy to make too. Thanks KG for another winner!
Mildred D. says
This is so good, I made a second batch to freeze.
The Kitchen Girl says
Nice! That's exactly what I do every single time 🙂 I'm so glad you enjoyed ... thanks for the feedback. Cheers!
Bobbi says
I am growing arugala in my garden, for the first time this year. I love it cooked with onions and garlic and my husband will only eat it raw in salads. I am going to be doing this pesto often. It should be great on pasta. I have the other ingredients on hand.
The Kitchen Girl says
Awesome, Bobbi! I love arugula pesto on pasta, crackers, vegetables, and straight from the jar LOL. Hope you enjoy!
EJ says
This is my first time making Arugula pesto and it came out great. I halved the recipes cause I dint have enough Arugula. I did add a tiny bit of basil that I had on hand, Thanks for posting!
The Kitchen Girl says
Ohhh I love hearing this! It's one of my absolute favorite ways to make pesto. So glad you enjoyed and thanks for letting me know 🙂
Bintu says
This pesto sounds so tasty and flavourful! I am definitely going to be giving it a try!
Traci Antonovich says
Awesome, Bintu! Hope you love it like we do 🙂 Arugula pesto is so good on EVERYTHING!
Toni says
I loved it! So easy to make and delicious!!
Traci Antonovich says
Awesome, Toni! So glad to hear it...thanks!
Tawnie Kroll says
This was my first time trying arugula in pesto - so good! Thank you!
Traci Antonovich says
Yay Tawnie! So glad to hear it 🙂 I'm so crazy about arugula pesto!
Jocelyn says
I absolutely love the flavors in this pesto! Very unique!
Traci Antonovich says
Thanks, Jocelyn! You are so right...arugula pest definitely has a unique flavor compared to other pestos 🙂
Iryna says
I adore this pesto! It's so delicious served over pasta or as a sandwich spread.
Traci Antonovich says
Thanks, Iryna! So glad you enjoy arugula pesto. I love it over pasta too! 🙂
Eduardo says
Hi Tracy, I did your recipe and I love it! No more Basil pesto in my house! Thank you!
Traci Antonovich says
Oh Eduardo, I totally get it...and I kinda feel the same way LOL. Thank you for the kind words 🙂 My day is made!
Andrea Metlika says
Arugula has such a great flavor. This pesto sounds amazing. I can't wait to make this.
Traci Antonovich says
Awesome, Andrea! Hope you love it like I do 🙂
Sandi says
Girl...this looks so good! I love that you used arugula!
Traci Antonovich says
Thanks Sandi! It's my fav pesto of them ALL! I eat by the spoonful LOL
Danielle says
Yum! This looks like the perfect way to use up extra arugula. I love regular basil pesto, so this version sounds so delicious as well!
Traci Antonovich says
Thanks, Danielle! If you love basil pesto, I think you'll feel the same way about arugula pesto. Hope so! 🙂
Jen says
This sounds amazing! Love how quick and easy it is to make.
Traci Antonovich says
Thanks, Jen! Yep, arugula pesto is definitely quick and easy! 🙂
Tilly says
I absolutely love Arugula (although it's called rocket in my part of the world). I love how you used it here especially with the walnuts. I want to eat this pesto on everything!
Traci Antonovich says
Thanks Tilly! Yes, I hear rocket too (sometimes), esp in the culinary world. Hope you love this recipe 🙂
Mike says
I planted arugula in my garden and it grew like crazy on me. Am going to try to make your pesto but am wondering if it can be frozen or maybe even canned. Also as it is flowering already I think it may be bitter so may needsomething to offset that. Any suggestions?
Traci Antonovich says
Hi Mike, ya, I freeze pesto in ice cube trays then transfer to a plastic bag/container. I have never canned pesto so you'll have to google that one. As for the last question, unfortunately the bitter flavor rules once it gets past the flowering stage, in my experience. You could combine the green with something else like kale or basil to cut back on the peppery taste, but those are also bitter. Let me know if you come up with a solution 🙂
Carol Belt says
Excellent! I love your site. I remember you from the days when you worked in the Carbondale Neighborhood Co-op and made the best pizza. My favorite was the arichoke, walnut and feta pizza.
Traci Antonovich says
Oh Carol, thank you for visiting my site, commenting, AND remembering the old days 😉 I miss that pizza...can't believe how long ago that was and I remember like it was yesterday.
Hey let me know how what kind of content I can create that helps you overcome cooking/kitchen challenges. I always love to hear from my readers 😉
Cheers!
Lucy says
Arugula always reminds me of the greens that the wife craved at the beginning of the Rapunzel fairy tale. Its taste is so unique, I imagine that was what she must have made her husband go steal from the witch.
I can't afford to use so much pine nuts, do you think walnuts could be a good subsitute, or maybe hazelnuts?
I love your site!
Traci Antonovich says
Thanks so much for the comments! I first created this recipe with pine nuts but have since switched to walnuts for all of my pesto recipes. They're less expensive and equally delicious. I really do appreciate your visit to the site. Come back anytime!
Angela says
Love, love, love this! How do you do it girl? Thank you for giving me even more ways to enjoy arugula. I love it's spiciness and how easy it is to spruce up almost any meal. Keep those recipes coming, you are awesome!
Traci Antonovich says
Angela, I love arugula too and really wanted to spotlight it. Besides eating it straight out of the jar on crackers, it really does go a long way in other dishes. Try it on spaghetti squash sometime. Aye yay yay, it's awesome!
Btw, thank you for the inspiring words. You make me feel like I'm doing my job. You're awesome! 😉