This arugula pesto is a fresh, peppery twist on a classic basil pesto and makes an incredibly good pasta sauce. Using arugula (also known as rocket) gives a really fresh and lively flavor to a pesto and comes together in minutes. I like adding a small handful of basil for balance, but it’s completely optional.
Hi! This arugula pesto makes one of my favorite pasta sauces but you can use it in so many ways. Toss it with roasted vegetables or under poached eggs on some sourdough. It's so fresh and zingy and comes together in a flash in a food processor.
Check out my quick guide on How to Make Pesto Pasta to turn this into a quick saucy pasta. If you want some other alternatives to a basil pesto then my Pistachio Pesto or Sun-Dried Tomato Pesto are fantastic choices for next time.
Main Ingredients
Fresh Arugula - A leafy green with a sharp, peppery flavor. Baby arugula is slightly milder, which is what I prefer to use here.
Pine nuts - Toast them first for added depth of flavor. You can substitute with walnuts, cashews or any nut you like.
Parmesan cheese - A good quality aged parmesan makes a big difference but use whatever you have. You could also use half pecorino cheese.
Olive oil - Use a good quality extra virgin olive oil, but nothing too strong or overpowering.
Lemon - A squeeze of fresh lemon juice brightens the pesto and helps keep its vibrant green color.
Fresh basil (OPTIONAL) - Adds a subtle sweetness that balances the peppery arugula, but it’s completely optional.
How to make arugula pesto
The full recipe and step-by-step instructions are in the recipe card below.
I like to dry toast the pine nuts in a fry pan over medium heat until golden, then cool completely before using.
1. Place the pine nuts, garlic and a big pinch of salt in a food processor. Blend into a coarse paste.
2. Add the arugula and process until combined, scraping down the sides as needed. Add the basil (if using), ¼ cup olive oil and lemon juice, then pulse until just combined. Don’t over process.
3. Transfer to a bowl and mix in the parmesan cheese.
4. Mix through the remaining olive oil (adding more if needed) until you reach your desired consistency.
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Expert tips
- Don’t over process - Blend until just combined. Over processing can make the pesto too smooth and dull the fresh flavor.
- Toast the pine nuts - This adds depth and a richer flavor. Let them cool completely before blending (you can spread them on a plate and pop in the fridge to speed this up).
- Storing the pesto - Transfer to an airtight container and drizzle a thin layer of olive oil over the surface to prevent oxidation. It will keep in the fridge for up to 5 days.
Recipe FAQs
Absolutely! Walnuts, cashews or almonds all work well here. You can even use a combination depending on what you have.
Pasta! You knew I was going to say that. Toss it with hot pasta and a splash of pasta water for a silky, glossy finish. It’s also great on toast with poached or scrambled eggs, or tossed through roasted vegetables or pasta salads.
Arugula naturally has a peppery, slightly bitter flavor, which can vary depending on the bunch. Using baby arugula helps keep it milder, and adding enough parmesan and a squeeze of lemon balances everything out. A small amount of basil (optional) can also soften the flavor if needed.
Store in an airtight container in the fridge for up to 5 days. A thin layer of olive oil on top will help keep it fresh. You can also freeze pesto in ice cube trays for easy portions.
Some other pesto recipes to try
If you loved this arugula pesto then make sure you head to my post on how to make pesto pasta, the dream use for this pesto! Here are some alternative pesto options to try next time.
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Recipe
Easy Arugula Pesto (Rocket Pesto)
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Ingredients
- 70 grams pine nuts
- 3 garlic cloves finely diced
- 80 grams arugula (about 3 packed cups)
- 20 grams basil leaves (optional) (about ½ a packed cup, use 100 grams arugula if omitting)
- 2 tablespoons lemon juice
- ½ cup olive oil
- 70 grams parmesan very finely grated
- Salt and pepper to taste
Instructions
- For added flavor toast the pine nuts first and then cool completely. I dry toast them in a fry pan over a medium heat tossing around for a few minutes until lightly golden all over.
- In a food processor blend the pine nuts and garlic with a big pinch of salt into a coarse paste.
- Add the arugula leaves and process until well combined.
- Add the basil leaves, ¼ cup olive oil and the lemon juice and pulse until combined. Don't over mix.
- Transfer to a mixing bowl and mix the parmesan through, followed by the remaining ¼ cup olive oil.
- Season to taste. See notes above in the post for how to use as a pasta sauce. (My preferred serving option!)
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Shermaine says
Made it for lunch and it was absolutely delish! Makes a nice small batch and everything comes together very easily. The step-by-step visual aids were super helpful and ensured I was on the right track. Also followed Emilie's guide on cooking pasta perfectly and it was just perfection 😀
Emilie Pullar says
Hi Shermaine, thanks so much for this lovely review! So glad you enjoyed it 🙂