This 5-minute Arugula Pesto recipe is nutty and peppery with bright and savory flavors. Spread over bread or use as a sauce for pizza or pasta. It's easy to make any season with always-available arugula.
If you're curious about arugula but don't know what to do with it, arugula pesto is your new best friend. It takes 5 minutes to make and is utterly delicious on everything!
The good news is that fresh arugula is available every season of the year in most produce departments. Also, this pesto uses walnuts, which are more budget-friendly than pine nuts used in classic pesto. The walnuts also give arugula pesto a deep, rich taste.
I can legit eat this stuff by the spoonful. But, if I'm being civilized, I'll spread it over crostini, or French bread, dollop it on pasta, pizza, or baked spaghetti squash. Use arugula walnut pesto the same way you would use basil pesto.
Key ingredients
- fresh arugula - The star of the show. I prefer baby arugula, but mature arugula will work too.
- extra virgin olive oil - This adds a nutty flavor and comforting texture to pesto. I don't recommend substituting other oils, but if you must, go for it.
- 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, but you are welcome to use any nut you like.
- water - Small amounts of water may be needed to adjust pesto consistency instead of using oil.
- fresh lemon juice - Avoid packaged lemon juice, if possible.
The difference between basil and arugula pesto
The key difference between arugula and basil pesto depends on which herb you use, basil or arugula. Otherwise, my two recipes are nearly 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 these radish greens pesto.
Serving suggestions
- dip for vegetables and crackers
- as crostini or French bread spread
- marinade for chicken, fish, and seafood
- great ingredient for crustless quiche
- as a flavor loaded sandwich spread
- combine with any variety of pasta noodles
- dollop or spread on pizza before baking
Does arugula pesto turn brown?
No, it actually doesn't! Well, not right away anyway. In fact, I’ve made this exact arugula pesto recipe countless times and I always notice that it maintains a beautiful green color. Unlike basil pesto, arugula doesn't need to be blanched for the pesto AND it doesn't need to be drenched in oil during storage. The lemon juice magically helps prevent browning for at least a few days after it's made, which makes it a brilliant choice for pesto.
Recipe tips
- Always use fresh arugula during peak freshness. Make sure the color is a vibrant green and free of brown spots, wilting, or any other signs of spoilage.
- To reduce calories, I use cold water – instead of oil – to adjust the pesto consistency, just like I do in this hummus recipe. It cuts calories and cost!
- 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.
Can I freeze arugula pesto?
Yes! To freeze arugula pesto, portion into any size freezer safe container. As mentioned earlier, I've never found it necessary to drizzle oil over the surface. Freeze arugula pesto up to 90 days, or longer if vacuum sealed. Then transfer the pesto to the refrigerator for overnight stay and it will be ready to serve.
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 ½ ounces
- 1 cup Walnuts
- ½ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice, optional, but recommended
- 2 cloves Garlic, coarsely chopped
- ¼ teaspoon Sea Salt
- Black Pepper to taste
- ¼ cup water, as needed for thinning
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.
Equipment
- 7-cup food processor or blender
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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 | 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! 😉