Last Updated on October 29, 2025 by Sarah Leadon
This arugula pesto recipe is the perfect way to use up arugula that is about to go bad. It has a vibrant, slightly peppery flavor that sets it apart from traditional basil pesto. It’s perfect for spreading on toast or adding depth of flavor to dishes.
Arugula Pesto Recipe Ingredients
This arugula pesto recipe is as simple as it gets. Minus salt and pepper, you only need 6 ingredients to make this pesto. You don’t have to cut or chop anything. Just put it in a food processor and blend it.
- Extra virgin olive oil – I don’t recommend substituting other oils for this pesto recipe. Olive oil gives the pesto a nutty flavor. Other oils like coconut oil will change the flavor of the pesto.
- Walnuts – Walnuts have a nutty, earthy taste that compliments the peppery notes of arugula. Pine nuts can overpower this flavor. But you can use any nut you like.
- Fresh lemon juice – Use fresh lemon juice. Don’t use bottled lemon juice.
Scroll down to the recipe card for a full list of ingredients and exact measurements.
Variations
Make it vegan: Add 1/2 cup of vegan parmesan cheese or 2-3 tablespoons of nutritional yeast to make this arugula pesto vegan.
Make it oil-free: Replace the oil with vegetable broth or water. Add avocado, silken tofu, or plain yogurt to make it moist and give it the right texture.
Make it nut-free: Replace the walnuts with sunflower seeds, pumpkin seeds, or hemp seeds to make this pesto nut-free.
What To Do With Arugula Pesto
Arugula pesto is a versatile ingredient. You can use it in so many dishes. Here are a few ways you can use this tasty ingredient:
- Spread on toast: You jazz up plain toast by spreading a spoonful of pesto on top of it. You can also use arugula pesto as a spread for sandwiches. You can also use it to make focaccia bread.
- Toss it with pasta. You can toss the pesto with your favorite pasta or add it to this chicken cordon blue casserole. You can also add it to spaghetti squash or zucchini noodles if you want low-carb pasta alternatives.
- Add it to vegan meatballs. A tablespoon of pesto will give the meatballs added depth of flavor.
- Add it to chicken: You can use it to make cheesy pesto chicken or add it to chicken and vegetable skillet.
Why Is My Arugula Pesto Bitter?
There are a few reasons why your arugula pesto may be bitter. For example, you might have used mature arugula. Baby arugula is less bitter than mature arugula.
You may have blended the pesto for too long once you added the olive oil. Always add the olive oil last and blend it just until it emulsifies.
If your pesto is bitter, you can add more fresh lemon juice, a teaspoon of honey, or another sweetener.
How To Store Arugula Pesto
To store the pesto, place it into an airtight jar or container. You don’t have to pour olive oil on top of the pesto. It won’t turn brown as fast as basil pesto. Seal the pesto and store it in the fridge for a week.
You can also freeze the pesto. You can spoon the arugula pesto into ice cube trays and freeze it. Once it’s frozen solid, place the pesto cubes into a ziplock bag or airtight container.
Alternatively, you can pour the pesto into small airtight containers and freeze them. Label the pesto with today’s date before freezing it. Arugula pesto will last in the freezer for 3-6 months.
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Arugula Pesto
16
servings (1 cup)5
minutes0
57
5
minutesA quick and easy arugula pesto recipe with walnuts, garlic, and lemon. This vibrant arugula pesto is perfect for pasta, sandwiches, or roasted veggies!
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Ingredients
1/3 cup walnuts
3 cloves garlic
1 tablespoon lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 cups fresh arugula
2/3 cups extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Directions
- Place walnuts, garlic, lemon juice, kosher salt, and black pepper into a food processor. Pulse until the garlic cloves and walnuts are broken down into small pieces.
- Next, add the arugula and pulse 3-4 times until it is broken down.
- With your food processor running, gradually add the olive oil, stopping to scrape pesto from the sides of the bowl until emulsified.
- Add the parmesan cheese. Pulse to combine.
- Toss the arugula pesto with pasta, add it to crackers or toast, or store it in the fridge immediately.
Notes
- The nutritional values presented below are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
Nutrition Facts
- Total number of serves: 16
- Calories: 57kcal
- Fat: 5.6g
- Saturated Fat: 1.4g
- Cholesterol: 2mg
- Sodium: 49mg
- Potassium: 7mg
- Carbohydrates: 1.1g
- Fiber: 0.4g
- Sugar: 0.5g
- Protein: 1.6g
- Calcium: 52mg
- Iron: 0mg
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