This twist on pesto subs arugula for traditional basil to make a bright, peppery addition to pasta, chicken, fish or steak.
I’m a basil fiend. In turn, my leafy herbed passion goes hand in hand with pesto. I mean, is it even summer without it?
But when I discovered a fresh crop of arugula at the farmers market, my basil obsession took a detour. And I happily followed.
This fresh, peppery switcharoo to the sweeter basil style variety makes a damn fine addition to countless dishes. Pasta? Naturally. Veggies? Load it on. Chicken? Lather it in the middle of a chicken breast with some melty cheese and a slice or two of prosciutto and bam! Dinner is served.
About the Recipe
Pesto is hardly a daunting task. Simply load everything into a food processor (this is the one I have) or a blender and pretty much blend away. Okay, maybe don’t blend it into oblivion, but at least until everything comes together. You could add all of the ingredients at once, but I hold the olive oil to drizzle into the processor on its on so it creams and emulsifies to a thicker texture.
So what’s the difference between arugula pesto and basil pesto? They’re both green and they have the same basic ingredients. But depending on the spiciness of your arugula, you’ll discover a more pungent, peppery bite with arugula. Again, like all fresh ingredients, you’re dependent on the ingredient itself so adjustments each time you make it is essential.
Depending on the water content of your arugula and the quality of your olive oil (this one is my favorite) the olive oil may rise to the top. Don’t worry. This is natural, and a great sign of a good pesto, because a dry pesto has no flavor or coating affect. Simply stir and go.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats
How to Make Arugula Pesto
Ingredients
- 2 cups arugula leaves
- ½ cup grated Parmesan Cheese
- ¼ cup toasted pine nuts
- 1 clove garlic , peeled
- ½ lemon , juiced
- pinch of kosher salt
- ½ cup extra-virgin olive oil
Instructions
- In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine.
- Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. Scrape down the sides of the bowl and blend once more. Transfer to a glass container (mine fit an 8 ounce glass container) and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.
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Kait
Good pesto recipe! If you want it less Arugula zingy/spicy sauté the arugula before blending.
Hayley
Thanks Kait, and we appreciate the tip, we’ll have to give that a try sometime!
AnnMarie LeFler
Great pesto and it freezes really well. love it with pasta, grape tomatoes, and baby arugula with fresh mozzarella cheese all tossed together!!
Hayley
Thanks, AnnMarie—we’re so happy you enjoyed this!
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Lynn Briand
So bright and refreshing! You nailed it!
Leo Sigh
Will definitely have to try this. Particularly as pesto is sooooo expensive here in Thailand as it’s always imported. Thanks :)
Rose
I am currently in the midst of freezing my super pesto concentrate. I simply process basil ( or other tasty greens ) with garlic, salt and EVOO and freeze the pesto in ice cube trays. I then take out a cube or two of the concentrate as I need it, thaw it out and use plain or mix with nuts and/or dairy. This gives me nut free or dairy free options. I also enjoy pesto made from Italian flat leaf parsley and shallot. Yum.
Thank you Rose for sharing your freezer tips! I do the same thing. So you don’t freeze it with the nuts or cheese?
Brother Bear
All this beats the basil dip someone gifted me over spring. I love my basil dip with nachos is just the thing I do. The punch is perfect for my lightly salted treats. Thanks for this.
Liz @ The Lemon Bowl
I love that I got a little sneak peek of this on SnapChat!! I heart arugula!!
Laura (Tutti Dolci)
I can’t wait for that flatbread recipe! I’ve been locking for any excuse to use my new food processor, so I have to try your pesto!
Becky
I’m glad you’re having a busy summer.. too busy to send me photos ;) Living life is way better than being on the computer!! And I happen to have a huge bag of arugula from my CSA begging for this recipe.
Aimee @ Simple Bites
Yes! This! All the pesto please, on everything. <3
Liren
I love pestos that think outside of the box – arugula pesto is definitely delicious!
Erin@WellPlated
Arugula and I are in the midst of a hot and heavy love affair! I tried a version of arugula pesto with almonds, but now I’m thinking pine nuts are must for my next iteration. Great tutorial!
Nichole
Heck.YES! I’ve been on a Pesto kick all summer, but typically make it with spinach and basil. Peppery arugula must take it to a whole new flavor level!
Liz @ Floating Kitchen
Glad we can be arugula pesto twins today, Heidi! Yum! Yours is gorgeous. And that flatbread looks awesome too. Can’t wait to see it!