Arugula Pesto

Arugula pesto is a fresh, peppery twist on traditional pesto, and it comes together in about 15 minutes. The arugula gives the sauce a slightly bold flavor, while Parmesan, toasted nuts, garlic, lemon juice, and extra-virgin olive oil round everything out. It is especially good when you want something quick to spoon over pasta, roasted vegetables, sandwiches, pizza, or warm bread.

This version is inspired by the simple balance of ingredients used in classic pesto, but it puts arugula at the center instead of basil. Toasting the nuts first makes a noticeable difference because it brings out their natural flavor and gives the finished pesto a deeper, nuttier taste.

Recipe at a Glance

Ingredients

• 1/2 cup walnuts, pecans, almonds, or pepitas
• 3 cups loosely packed fresh arugula, with thick stems removed if needed
• 1/2 cup freshly grated Parmesan cheese
• 2 medium garlic cloves, roughly chopped
• 1 to 2 tablespoons fresh lemon juice
• 1/4 teaspoon fine salt, plus more to taste
• 1/2 cup extra-virgin olive oil

Also Read: Chicken au Poivre

How to Make Arugula Pesto

1. Toast the nuts

Place the nuts in a dry skillet over medium heat. Cook for about 3 to 5 minutes, stirring often, until they smell fragrant and lightly toasted. Keep an eye on them because nuts can go from toasted to burnt quickly. Transfer them to a plate or food processor bowl and let them cool for a few minutes.

2. Add the arugula and other ingredients

Add the arugula, Parmesan, garlic, 1 tablespoon of lemon juice, and salt to the food processor with the cooled nuts. Pulse a few times to break everything down.

3. Slowly add the olive oil

With the food processor running, slowly drizzle in the olive oil. Blend until the ingredients are well combined and mostly smooth. There is no need to turn it into a completely silky puree; a little texture makes the pesto more interesting.

4. Taste and adjust

Give the pesto a taste before serving. If the arugula tastes particularly peppery, another small squeeze of lemon can help brighten and balance it. Add a little more salt if the flavors seem flat.

5. Serve

Use the pesto immediately, or transfer it to an airtight container and refrigerate it. It works beautifully with pasta, roasted vegetables, sandwiches, pizza, grain bowls, grilled chicken, or simply spread over toasted bread.

What You Can Do Better

The biggest difference between an okay pesto and a really good one is balance. Do not skip toasting the nuts if you have a few extra minutes. It gives the sauce a warmer, fuller flavor. Also, add the olive oil gradually rather than dumping it in all at once. This helps the ingredients blend evenly without over-processing the pesto.

If your arugula is very mature or strongly peppery, baby arugula is a gentler choice. You can also adjust the lemon juice according to taste. Start with a small amount and add more at the end rather than making the pesto too sharp from the beginning.

How to Use Arugula Pesto

There is much more you can do with this pesto than simply mix it with pasta. Toss it with hot pasta and a little reserved pasta water for a loose, creamy sauce. Spread it onto pizza before or after baking, spoon it over roasted potatoes or vegetables, or use it as a sandwich spread.

For pasta, reserve some of the cooking water before draining. Toss the drained pasta with pesto off the heat, adding the warm pasta water a little at a time until the sauce coats the noodles nicely. The starch in the water helps loosen the pesto and helps it cling to the pasta.

Also Read: Banana Bread with Mayo

Easy Ingredient Swaps

How to Store It

Keep leftover arugula pesto in a covered container in the refrigerator and use it within about a week. For longer storage, spoon the pesto into an ice cube tray and freeze it. Once solid, transfer the cubes to a freezer-safe bag or container. Small frozen portions are handy when you only need a little pesto for a quick meal.

Can You Make Arugula Pesto Without Nuts?

Yes. Pepitas are a useful nut-free option and have a pleasant, slightly earthy flavor. Hemp hearts are another option if you want a softer texture. If using pepitas, watch them closely while toasting because they can brown faster than larger nuts.

Also Read: Caramel Apple Bark

Can You Make It Vegan?

Yes. Simply leave out the Parmesan and adjust the seasoning to taste. Nutritional yeast or a vegan Parmesan-style topping can add some of the savory flavor normally supplied by the cheese.

Nutritional Information

The following values are approximate and will vary depending on the nuts, cheese, olive oil, and serving size used. The estimate is based on the pesto itself rather than pasta or another food served with it.

Note: Nutritional values are estimates and can change considerably depending on the exact ingredients and quantities used.