Arugula Pesto
If you’re looking for a way to use up that massive bag of fresh arugula, this Arugula Pesto is will do the trick. It has the same versatility as traditional basil pesto but with a peppery bite that gives it a little extra personality. Spread it on sandwiches, toss it with pasta, spoon it over grilled chicken, or use it as a dip for fresh vegetables.
Arugula Pesto is a quick sauce made with fresh arugula, garlic, pine nuts, Parmesan cheese, and olive oil. Everything comes together in a food processor in just a few minutes. The result is a smooth, flavorful pesto with a slightly peppery flavor that pairs well with everything from pasta to roasted vegetables.
Traditional basil pesto is great, but arugula pesto offers a different flavor that’s fresh, bold, and easy to make any time of year. It’s a great way to use extra arugula before it wilts in the refrigerator, and it comes together faster than most homemade sauces.
Since it only takes a few ingredients and a few minutes, it’s also an easy way to add flavor to simple meals without a lot of extra work.
What You Need to Make Arugula Pesto
This recipe needs specific ingredients so be sure to add them to your shopping list so you’re ready to make fresh pesto anytime. If you want my free meal planning sheet/shopping list download it, print it off, slap it on the fridge, and make your week easier!
- Arugula
- Garlic
- Pine nuts-see notes below on other nuts you can use
- Parmesan cheese
- Olive Oil or Light Olive Oil
- *Optional* Salt
You may also need a pinch of salt. This really depends on your choice in parmesan cheese and how salty it is. Once the pesto is prepared taste it, add a pinch of salt if needed. And blend again.
A Few Tips Before You Start
Use a food processor for best results. Yes, you can use a mortar and pestle but I prefer the food processor for its speed and efficiency. And it’s just so darn easy to use.
Make sure the arugula is washed and dried well before adding it to the food processor. Excess water can thin the pesto and affect the texture and the final results. The sauce will separate if the arugula is excessively wet.
The amount of oil can vary slightly depending on how tightly packed the arugula is. This is normal when making any pesto. Simply drizzle in more olive oil if it’s too thick, and pulse the food processor to combine again.
On the other hand you may want thick sauce because you’re mixing it with pasta and a splash of pasta water. If that’s the case use a little less oil when making the pesto. And more later once you’re mixing it with pasta.
How to Change It Up
Add as much garlic as you want. Don’t let me limit you on your garlic consumption.
Try swapping the pine nuts for walnuts, pecans, cashews, or almonds if that’s what you have on hand. Any nuts you have on hand will work. I don’t think salted nuts work well in pesto, they make the end results very salty.
You can also mix basil and arugula together for a milder pesto flavor.
Pesto also works well as a spread for sandwiches, stirred into soups, or spooned over roasted vegetables and grilled meats.
Store Leftovers
Store leftover arugula pesto in an airtight container in the refrigerator for up to five days. To help prevent browning, pour a thin layer of olive oil over the surface before sealing the container.
For longer storage, freeze the pesto in ice cube trays or blobs on a foil lined baking sheet. Once frozen, transfer the cubes or blobs to a freezer bag and use them as needed for quick meals. I don’t like to make them in my ice cube trays because it takes a long time to get the garlic smell and taste out the trays. Garlicky ice cubes are not ideal for drinks later on.
Arugula Pesto
Ingredients
- 3 cloves garlic smashed, green stem removed
- 2 cups fresh arugula rocket, washed and dried well
- 1/2 cup pine nuts toasted
- 2 oz Parmesan cheese shredded or grated
- 1/3 cup oil preferably light olive oil
Instructions
- In a food processor, pulse the garlic until chopped
- Add the arugula, pine nuts, and Parmesan
- Pulse to combine, then give the mixture a few more pulses to finely chop everything
- Scrape down the sides of the bowl and pulse again
- Scrape down the sides once more
- With the machine running, drizzle in the oil until the pesto reaches your preferred consistency
- Taste and add a pinch of salt if needed
Video
Notes
- Make sure the arugula is well-dried, or you may end up with a watery pesto.
- The amount of oil may vary slightly depending on how tightly the arugula is packed and how loose you like your pesto.
- You may want to add a pinch of salt depending on how salty the Parmesan is.
