Got handfuls of arugula to use up? Try making this silky, garlicky Arugula Pesto recipe! Arugula is ideal for a bright green pesto: the flavor is boldly peppery but brilliant. This glistening sauce announces its presence! Stir it into hot pasta, spread on a pizza, or dollop onto crostini with fresh mozzarella and tomatoes. There are so many options for this versatile sauce! Let’s go.
Ingredients in arugula pesto
Pesto is a sauce that originates in Italy (the city of Genoa, more specifically). The word pesto comes from an Italian word that means “pounded” or “crushed”. Pesto alla genovese or pesto from Genoa is the most popular version, made with basil. Swap out the fresh basil for arugula, and you’ve got arugula pesto! We like to use cashews in our arugula pesto because it’s cheaper: and the sweet flavor of the nut is a nice contrast to the bitter green. Here’s what you’ll need for this recipe:
Roasted unsalted cashews Parmesan cheese Garlic cloves Baby arugula leaves Lemon juice Sugar Salt Olive oil
Tips for making this arugula pesto recipe
Got your ingredients? Here are a few notes for making this arugula pesto recipe, both on the recipe and a few notes on ingredients:
Baby arugula works best, but you can use standard if desired. We recommend baby arugula because the flavor is milder. The standard arugula that comes in bunches has a more bitter, spicy flavor: but you can certainly use it! Sugar softens the bitterness. The sugar might sound unexpected, but just ¼ teaspoon rounds out the bitter flavor. Trust us! Use a food processor or mortar and pestle. If you’ve got an old fashioned mortar and pestle, it’s our favorite way to make a pesto: the traditional way! But a food processor works just as well: and is quicker.
Pesto variations
Want to vary up this arugula pesto? You can use various types of nuts, or even make it vegan! Here’s what to do:
Swap cashews for pine nuts. This makes more of a classic pesto flavor. Make it dairy-free: go to Vegan Pesto and swap out the basil for arugula.
Pesto storage
This arugula pesto recipe lasts about 1 week refrigerated. But if you don’t think you’ll eat it all at once, you can freeze it! Here’s how to freeze pesto:
Pour the pesto into an ice cube tray and pop in the freezer. Once frozen, remove the cubes and place them in a freezer safe sealed container. When you’re ready to eat, you can pop out small servings of pesto. Place them in a container and allow to come to room temperature on the counter or in the refrigerator.
Ways to use arugula pesto
Now for the fun part: ways to use this arugula pesto recipe! You’ve likely got lots of great ideas (and please share them in the comments below). Here are a few ways we like to eat it:
Pasta: Swirl into warm spaghetti or bucatini with sliced cherry tomatoes Pizza: Use as a sauce for a pesto pizza or sheet pan pizza Burgers: Add a dollop to Black Bean Burgers, Classic Salmon Burgers or Chickpea Burgers Crostini: Dollop on crostini with fresh mozzarella or goat cheese and tomatoes Sauce: Make it into a Pesto Cream Sauce Fish: Spread onto grilled or baked fish, like Pesto Salmon
More arugula recipes
Love this peppery leafy green? Try this other great arugula recipes:
Make a simple Easy Arugula Salad or Goat Cheese Salad with Arugula & Apple Throw it on a pizza for Ultimate Arugula Pizza Pair it with beets for Arugula Beet Salad
This arugula pesto recipe is…
Vegetarian and gluten-free. For vegan, go to Vegan Pesto. 5 from 2 reviews
