Arugula Pesto has peppery kick from the arugula and is flavored with parmesan cheese, garlic, lemon zest & pine nuts. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or toss it with a bowl of freshly cooked pasta.
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This pesto veers a bit from the basic basil variety. Although the usual suspects are still there – pine nuts, parmesan, and garlic – this version has a kick from the peppery arugula and lemon zest brightens it up on the back end.
I love the bright green color and its fresh flavor – it just smells like summer. The slight bit of lemon shines through, while that most amazing aroma of freshly picked basil is unforgettable.
The other unforgettable part of this basil arugula pesto recipe is the fact that it takes all of 5 minutes to make. Just pop all the ingredients into your blender or food processor and give it a good whirl. I like to pulse it instead of giving it a steady blend, so that I can control the texture better. I like mine to be a bit on the thicker side, so that you can still see those flakes of basil and arugula.
And don’t forget to taste for flavoring again at the end. I tend to add in another good pinch of salt at the end and then give it one more quick pulse to combine.
Ingredients needed
- Arugula – This peppery green gives a delightful kick to this pesto. Find it in the produce section near the packaged salad mixes.
- Basil – Fresh is best here. If you have extra, here’s a great tip on how to freeze basil. Or, try one of these substitutes for basil.
- Extra Virgin Olive Oil
- Parmesan – For a dairy-free or vegan arugula pesto, you can swap in nutritional yeast.
- Pine Nuts – Or another favorite nut. Walnuts, pistachios, almonds and cashews are also delicious. Or, for a nut-free pesto use pumpkin seeds or sunflower seeds.
- Lemon Zest
- Garlic
- Salt + Pepper
How to make it
- Process the arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped.
- Season with salt and pepper, to taste.
- Serve immediately or store in the refrigerator covered with a thin layer of olive oil for up to three days, or in the freezer for up to three months.
I could eat this arugula pesto on everything – drizzled on some grilled lamb, on top of a caprese salad, or dolloped into a bowl of lentil soup with sausage & kale.
What to do with arugula pesto
- Use it to dress up a turkey sandwich.
- Stir it into hummus or ranch for a delicious dip.
- Drizzle it over some grilled chicken skewers.
- Swirl it into this pesto risotto or pesto couscous.
- Toss is with a bowl of freshly cooked pasta, potato gnocchi or zucchini noodles.
- Turn it into this pesto salad dressing or pesto mayo.
- Use it as a pizza sauce.
- Use it as a dip for grilled or roasted vegetables.
- MORE → 30+ Ways to Use Pesto!
How to make ahead & store
- You can make arugula pesto up to three days ahead of time. Pour it into an airtight container and cover it with a thin layer of olive oil. This will prevent browning and help to preserve that bright green color.
How to freeze it
- You can freeze it! Just pack it into a mason jar and cover it with a thin layer of olive oil. It will keep in the freezer for up to three months. Or, you can freeze leftovers in an ice cube tray, then pack them into a ziploc bag.
FAQs
Pesto can turn bitter if it is processed too much in the food processor. This is because of a reaction that occurs with the olive oil. To prevent bitterness, only pulse and process the pesto until it just comes together.
If you’re lucky enough to have a lot of arugula on your hands, make this pesto! It freezes extremely well for up to three months.
In a pinch, you can definitely replace the basil in this recipe with spinach. It won’t have the traditional pesto flavor, but it will still be delicious!
Wine pairings
- Viognier has a great lush texture with mild acidity – It pairs nicely with the bite of the arugula and the richness of the cheese.
- A ripe, full-bodied Chardonnay will also fit the bill here. It’s creaminess is a great match for the bright flavors in the pesto.
- MORE → pesto wine pairings to try.
More pesto recipes
- Sun Dried Tomato Pesto
- Pesto Genovese
- Broccoli Pesto
- Pecan Pesto Farro Salad
- Kale Pesto
- Goat Cheese Pasta with 5-Minute Lemony Kale Pesto
- Grilled Rack of Lamb with Pistachio Basil Pesto
PS – Need a way to preserve that extra basil? Try my method for how to freeze basil.
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Looking for more ways to use arugula? Check out these 35+ tasty arugula recipes too!
Arugula Pesto
Ingredients
- 2 cups packed arugula
- ¼ cup packed basil
- 1 cup extra-virgin olive oil
- 1 cup finely grated parmesan
- 1/3 cup pine nuts
- 1 Tablespoon lemon zest
- 1 clove garlic (crushed)
- 1 teaspoon kosher salt
- Freshly ground black pepper (to taste)
Instructions
- Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
- Serve immediately or store in the refrigerator covered with a thin layer of olive oil for up to three days, or in the freezer for up to three months.
Notes
Equipment
Nutrition
This post was originally published in 2018. It was updated in 2023 with new information. The original basil arugula pesto recipe remains the same. Enjoy!
Yum!!! I’ve never made pesto with anything except basil and so I think I need to try this! Sounds like a great summer recipe! <3
Thanks Susannah! I was looking for a new twist and I think this turned out to be a great option!!!
Gorgeous pesto Erin! Love using vibrant fresh ingredients. Great recipe and photos. I love your beautiful blog!
Thanks so much Allie! I appreciate the kind words!!!
Sounds delicious, we use instead of pine nuts- sunflower seeds( soaked a half hour) and manchego or pecorino to give it ‘the’ special different taste.:-)
What a great idea Annika – I’ll have to give that a try!
What a delicious idea! Will definitely be trying this next week.
Thanks Lena! The bright flavors are perfect for summer!
Yum, this looks good! Is it too bitter though with the arugula base?
I don’t find it too bitter Catherine – It does have a peppery kick to it though!
I like the peppery kick of arugula but never thought to use it in pesto, I’m keeping this in mind next time!
I hope you like it Pech!
Great tips on using pesto in other recipes!!! This looks incredible and I can’t wait to try it (especially over some grilled steaks this summer!). Yum.
Thanks Mary!
Pesto and zoodles, my kind of recipe for sure. Thanks for sharing. Blog name is lovely!
Thanks so much Gene!
Erin – my husband just made this (but we added a little basil to it). He served it with beet gnocchi! It was sooo good and you are right, it DOES smell just like summer.
So happy to hear that you both loved it Maritha! I love your idea to serve it on beet gnocchi!
I’m not mad about pesto but this sounds good. I’ll ask my daughter to make it.
I hope you enjoy it Judy!
I’ll ask my girlfriend to make it