Arugula pesto is a 5-minute pesto recipe that's nutty and peppery with bright and savory flavors. Spread over bread or use as a sauce for pizza or spaghetti squash noodles. Arugula walnut pesto is easy to make any season with always-available arugula.
If you're looking to get more arugula into your diet, but aren't sure how to use it, check out my super easy arugula pesto. Fresh arugula is always available, super affordable, and delicious on everything. I can eat arugula pesto by the spoonful! If I'm being more civilized though, I'll spread it over crostini, or French bread, toss it into pasta or spread over pizza. Use arugula sauce pesto the same way you would use Basil Pesto.
Key ingredients
- fresh arugula - the star of the show. I prefer baby arugula, but mature will work too.
- extra virgin olive oil - I would not substitute any other oil for this because it will impact the flavor.
- Parmesan cheese - I like to use Parmigiano Reggiano for this pesto recipe.
- walnuts - Arugula walnut pesto is an affordable alternative to pesto made with pine nuts.
- water - You may need water to adjust consistency instead of using oil.
- fresh lemon juice - Avoid packaged lemon juice, if possible.
The difference between arugula and basil pesto
The key difference between arugula and basil pesto depends on which herb you use, basil or arugula. Otherwise, the recipes are identical. I love arugula because it's both peppery and sweet, and is available and affordable any season of the year in the grocery stores. Basil tends to be more bitter and is definitely expensive when it’s not in season. If you want to venture out even more, check out my friend Carol's Radish Greens Pesto.
Serving suggestions
- dip for vegetables and crackers
- as crostini or French bread spread
- marinade for chicken, fish, and seafood
- as an omelet ingredient
- as a flavor loaded sandwich spread
- combine with any variety of pasta noodles
- dollop or spread arugula pesto on pizza before baking
Does arugula pesto turn brown?
I’ve made this pesto recipe many times and have noticed that, unlike basil pesto, it rarely turns brown. It could be because of the added lemon, which I don't usually add to basil pesto. I've found that arugula simply doesn't need to be blanched like basil does to avoid browning.
Recipe tips
- When blending pesto, add small amounts of water instead of oil to adjust consistency as needed.
- To store, arugula pesto can be refrigerated in an airtight container and enjoyed within 3-5 days. I personally love how the flavor deepens by day 2 and 3.
- To freeze pesto, you can use any size freezer container you like. If you want smaller portions, portion the pesto into ice cube trays, freeze, pop out of the trays, store in the freezer, and thaw as needed. The smaller portions thaw more quickly.
Easy dips and spreads you'll love
- 5 Minute French Onion Dip
- Loaded Black Bean Dip
- Herb and Artichoke White Bean Dip
- Creamy Avocado Ranch Dressing and Dip
- Smoked Salmon Dip with Greek Yogurt
Arugula Pesto Recipe
Ingredients
- 4 cups Arugula, same as 3.5 oz
- 1 cup Walnuts
- ½ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice, optional, but recommended
- 2 cloves Garlic, chopped
- ¼ tsp Kosher Salt
- Black Pepper to taste
- ¼ cup water, as needed for thinning
Equipment
- 7 cup food processor (fitted with the chopping/mixing dough blade)
- airtight storage containers
Instructions
- Place ARUGULA, CHEESE, WALNUTS, OLIVE OIL, LEMON, GARLIC, SALT, and PEPPER in a food processor fitted with the dough/chopping blade attachment.
- Pulse or blend until all ingredients are well-combined.
- Add water in small amounts to adjust consistency.
- Store in airtight containers up to five days in the refrigerator and up to 90 days in the freezer.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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 | Recipes From A Pantry 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 (Grandbaby Cakes) 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! And yes, I often use walnuts in my pestos as they are more much less expensive. I got fancy for this blog post 😉
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! 😉