Arugula Pesto

This Arugula Pesto is made with a combination of baby arugula and basil, garlic, pistachios, fresh lemon juice and zest, extra virgin olive oil, and freshly grated Parmigiano-Reggiano. It’s a delicious sauce you can toss with pasta, add to a sandwich, pizza, veggies, or top on chicken.

I love the bold peppery and spicy flavor of arugula. When I have an abundance of arugula and don’t feel like making salad, I always turn to this arugula pesto recipe. It’s simple, easy, and only takes 5 minutes to make.

It’s loosely inspired by the roasted garlic and arugula pesto from Giada’s Super Italian cookbook. Traditional basil pesto is made with fresh basil leaves, extra virgin olive oil, parmesan, pine nuts, and garlic.

In this arugula pesto recipe, I use a combination of baby arugula and basil (or you could use baby spinach or more arugula), fresh lemon juice and zest, and salted roasted pistachios.

The lemon gives this pesto a beautiful bright flavor, which helps take the bitterness out of the arugula.  It’s cheaper to make than classic basil pesto because pine nuts and fresh basil can be expensive.

You could also make this pesto any time of the year since arugula is easier to find in the winter months than fresh basil. If you like this recipe, I recommend trying my sun-dried tomato pesto rosso here.

Arugula pesto ingredients

Below is everything you need to make this delicious pesto.

Arugula: Arugula has a peppery flavor that adds a zing to this pesto. You can use mature or baby arugula to make this recipe. I prefer to use baby arugula because it offers a milder and slightly sweeter taste.

Basil (or baby spinach): I like to use a combination of arugula and basil or arugula and spinach in this recipe. You can also make this pesto using just arugula if you prefer.

Garlic: I use just 1 small garlic clove in this recipe. I don’t like the sharp taste of raw garlic, but you can add more garlic to this pesto if you prefer.

Pistachios: I use salted roasted pistachios in this recipe. They have a slightly buttery sweetness and deep nutty flavor.

I’ve tried this recipe using cashews, walnuts, and pistachios. Pistachios are my preferred choice.

Lemon juice and zest: Traditional pesto doesn’t contain lemon juice, but I like adding it to this recipe because it adds a bright, fresh flavor and tones down the bitterness of the arugula.

Salt and black pepper: This helps enhance all the flavors. I use fine sea salt and freshly ground black pepper.

Extra virgin olive oil: This adds richness to the pesto. I recommend using the best extra virgin olive oil you can afford since there are minimal ingredients in this recipe.

Parmigiano-Reggiano: This has a slightly sweet and salty flavor. It goes beautifully in this pesto recipe.

How to make arugula pesto

In a food processor, add the arugula, basil (or spinach or more arugula if using), garlic, pistachios, salt, and black pepper.

Process the mixture while drizzling in the extra virgin olive oil until smooth. Scrape down the sides as needed.

Add the parmesan cheese, lemon juice, and lemon zest and pulse 2 to 4 times to combine. Or you can gently stir in the cheese, lemon juice, and zest until combined.

Taste and adjust with more lemon juice, salt, or olive oil as needed. Use as desired.

How to store and freeze pesto

To store: Leftover pesto can be stored in an airtight container in the fridge for up to 1 week.

To freeze: You can freeze pesto for up to 6 months. Add it to a freezer-safe bag or freeze it in an ice cube tray, then pop out the ice cubes and store in a freezer-safe bag.

Let the pesto thaw in the fridge overnight, then use as desired.

How to use pesto with pasta

Cook your favorite pasta noodle to al dente according to the package instructions. About 1 minute before the pasta is done cooking, reserve 1 cup of the pasta cooking water.

Toss the cooked pasta with the pesto, adding a little of the reserved pasta cooking water until your desired consistency is reached. I use about ½ cup of reserved pasta water for 1 pound of penne.

Arugula pesto serving suggestions

The most popular way to eat this arugula pesto is to toss it with pasta. Below are some more tasty ways to enjoy this pesto.

• Spread it on a sandwich or crusty bread (it’s great in a grilled cheese)
• Top it on pizza
• Top it on grilled chicken or fish
• Add it to stews and soups
• Top it on macaroni and cheese (it’s delicious!)
• Mix it into roasted vegetables
• Mix it into salad dressing

Can arugula be used in pesto?

Yes, arugula is a great alternative to basil in pesto. It adds a delicious spicy and peppery flavor profile.

Do basil and arugula go together?

Yes, basil and arugula go well together because the sweetness of the basil balances the peppery flavor of the arugula.

Please let me know how you like this Arugula Pesto recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this pesto as much as I do.

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