Arugula Pesto
Arugula pesto is versatile with a peppery, slightly spicy, robust flavor. Toss it with pasta, spread it on sandwiches, or use it as a veggie dip.
July 2025 update: I shared this recipe for Arugula Pesto a year ago on July 6, 2024. I’ve used this recipe at least two dozen times since then and it always hits. I did update the visuals in the post so I hope this helps you create something delicious. Let me know what you think in the comments.
🔗 Arugula Pesto Quick Links
👩🍳 Arugula Pesto is the peppery fresh sauce you need in your life
This arugula pesto isn’t trying to replace the classic—it’s just here to shake things up a little. Think of it as basil pesto’s bolder, sassier cousin. The basil is still there doing its sweet, fragrant thing, but the arugula steps in with a peppery bite that gives the whole sauce more edge. It’s a little grassy, a little nutty, and somehow feels brighter and earthier at the same time.
I started making this when I wanted something with a bit more attitude than regular pesto. The arugula adds depth without overpowering, and when you blend it with good olive oil, garlic, Parmesan, and toasted nuts, the result is something that tastes like summer but with a backbone. It’s the kind of sauce that makes you want to drag crusty bread through the blender just to get every last bit. Use it on pasta, sure, but don’t stop there—it’s killer on sandwiches, pizza, grain bowls, or mixed into roasted potatoes.
🛒 Arugula Pesto Ingredient List
🥣 Visual Process for Making Arugula Pesto
Start by lightly toasting the pine nuts in a dry skillet over medium heat. This little step brings out their nutty flavor. But watch them closely—those little guys can go from golden to burnt in the blink of an eye!
In a food processor, combine the arugula, basil, toasted nuts, lemon juice, garlic, sea salt, and a generous sprinkle of black pepper. Pulse everything together until it’s finely chopped.
While the processor is running, slowly drizzle in the extra-virgin olive oil. Keep blending until the mixture becomes smooth and creamy. If you prefer a thinner consistency, just add a bit of water, one tablespoon at a time, until it’s just right.
Once your pesto is all mixed up, pop it in the fridge! It tastes best when chilled and can be kept for up to a week—if it lasts that long!
Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook!
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content. Rest assured, I only recommend products I personally use and love. Thank you for your support!
Arugula Pesto
Equipment
Ingredients
- 2 cups arugula
- 1 cup fresh basil
- ½ cup pine nuts (or toasted walnuts)
- 2 tbsp fresh lemon juice
- 1 small garlic clove
- ¼ tsp sea salt
- freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 2 tbsp water
Instructions
- Lightly toast ½ cup pine nuts in a dry skillet over medium heat. This brings out their flavor. Keep an eye on them—they can go from toasty to burnt pretty quickly!
- Place 2 cups arugula, 1 cup fresh basil, toasted pine nuts, 2 tbsp fresh lemon juice, 1 small garlic clove, ¼ tsp sea salt and freshly ground black pepper into a food processor. Pulse until finely chopped.
- While the processor is running, slowly pour in ⅓ cup extra-virgin olive oil until the mixture is smooth and creamy. If you like a thinner pesto, add some water a little bit at a time.
- Chill in the fridge and use within 1 week.
Nutrition
Serving Suggestions
Now that you’ve got this amazing arugula pesto ready to go, let’s talk about how to use it. You can toss it with pasta for a quick weeknight dinner, spread it on sandwiches for a flavor boost, or use it as a dipping sauce for veggies and crackers. The possibilities are endless! Try it on my Burrata Steak Tacos.
More Pesto Varieties
If you’re only using basil pesto on pasta, you’re missing out on a whole world of bold, herby flavor! Basil pesto is that classic zesty green sauce made with fresh basil, garlic, Parmesan, pine nuts, and olive oil—and it’s pure magic. It brings life to everything from sandwiches to grilled veggies, and once you start experimenting, you’ll wonder why you ever stopped at noodles.
Looking to switch things up? Try sun-dried tomato pesto. It’s rich, tangy, and packed with umami. Blend those sun-dried tomatoes with basil, garlic, and your favorite nuts—walnuts or almonds work great—and you’ve got a red pesto that’s bold and earthy. It’s killer on linguini with juicy chicken and fresh herbs, or spooned over roasted potatoes for something a little different.
Then there’s the creamy dream: Pesto Asiago Sauce. It’s got all the herbaceous punch of pesto, mellowed out with asiago cheese and cream. Pour it over pasta, toss it with roasted broccoli, or spoon it on top of grilled chicken—you can’t go wrong. And don’t sleep on roasted garlic pesto—sweet, slow-roasted garlic mixed with balsamic vinegar and basil takes pesto to another level. That tangy-sweet combo is amazing drizzled on caprese salads, flatbreads, or even steak.
Need ideas for what to make? Start with my Pesto Chicken Pasta, loaded with sautéed mushrooms, cherry tomatoes, pine nuts, and Parmesan. It’s one of those easy weeknight dinners that still feels fancy. Or whip up a Sun-Dried Tomato Pesto Pasta—it’s fast, flavorful, and perfect for a cozy night in. For something lighter, try the Roasted Garlic Caprese Salad with Balsamic Pesto, or go handheld with a Caesar Pesto Chicken Pita full of crunchy lettuce, cucumbers, and sweet tomatoes.
And if you’re in the mood for something totally next-level? Make Burrata Steak Tacos with arugula pesto and blistered corn, or go cozy with a Pesto Grilled Cheese on sourdough with crispy bacon, caramelized onions, and Jarlsberg. Oh—and don’t miss the Pesto Chicken Meatball Bowl with pearl couscous, cherry tomatoes, and fresh cucumbers. So many ways to pesto, and every one of them is delicious.