This super easy and quick arugula pesto recipe is such a delicious alternative to a more classic basil pesto. The peppery arugula leaves give a lively and fresh flavor and it makes the BEST sauce for pasta. It's so versatile though, toss it through some roasted vegetables or on some sourdough with poached eggs. Delish!
Hi! This is an older recipe that I have just given a total refresh. It truly is one of my favorite pasta toppings. It's really fresh, zingy and insanely delicious. It comes together in a flash in a food processor (it's just too bulky for a mortar and pestle!) and I know you will love it.
Below I give all the tips and tricks for turning this vibrant pesto into the most magic pasta sauce. Use any store-bought pasta shape you like but if you want to make some pasta from scratch, you are in the right place. A classic Homemade Pappardelle is simple and perfect and my Homemade Pasta Dough never fails! A light pillowy potato gnocchi is also a standard and delicious pairing.
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Main Ingredients
Fresh Arugula - Also known as rocket this is a leafy green with a sharp peppery flavor. It's pretty easy to find at the grocery store. I used baby arugula as it has a slightly more mild flavor.
Fresh basil - Basil adds a perfect sweet note to counter the bitterness of the rocket.
Pine nuts - I toast first for added depth of flavor. Substitute for walnuts, cashews or any nut you love.
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 - You don't want to use anything too strong, a nice quality but mild extra virgin olive oil is good here.
Lemon - I love adding a squeeze of fresh lemon juice into this, it brightens everything up and helps the pesto keep it's bright green color.
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. Cool completely to room temperature before using!
ONE: Place the pine nuts, garlic and a big pinch of salt in the bowl of a food processor. Blend into a course paste.
TWO: Add the arugula and process until well combined, scraping down the sides of the bowl if needed. Add the basil with ¼ cup of olive oil, the lemon juice and pulse until just combined (don't over process).
THREE: Transfer to a bowl and mix in the parmesan cheese.
FOUR: Mix through the remaining ¼ cup of olive oil (or more to reach your desired consistency) and it's ready to use.
How to turn pesto into the perfect pasta sauce
If you want some tips and tricks then check our my guide to cooking the perfect pasta. You'll only have to read it once and has my perfect salt to water ratio. This is for two people.
ONE: Cook 200 grams dried pasta and reserve a cup of pasta water just before draining.
TWO: Add your drained cooked pasta to a big mixing bowl and add ½ cup homemade pesto and ¼ cup pasta water.
THREE: Toss the pasta continuously until the pesto coats the pasta. The heat of the cooked pasta is enough to melt the cheese in the pesto if you work quickly.
FOUR: Serve on the arugula pesto pasta on heated plates, it makes a big difference! Top with extra parmesan cheese if you wish and some grated lemon zest on top is magic too.
Expert tips
- Don't over process the pesto, mix until well combined and stop!
- Toast your pine nuts first for some added flavor. Make sure they are cooled completely before making the pesto. I lay them on a plate and put in the fridge if I am in a hurry.
- If storing the finished pesto, place into an airtight container and drizzle a thin layer of olive oil over top. It will keep in the fridge for five days.
Recipe FAQs
Absolutely! Substitute for walnuts, cashews or anything else you like. You could use a combination too.
Pasta! C'mon, you know that is going to be my fave! Secondary is on toast with poached or scrambled eggs. Tossed through roasted veggies or any kind of pasta salad is also divine!
Store in a small airtight container in the fridge for up to five days. You can also freeze pesto in ice cube trays!
Some other recipes to try
If you loved this arugula basil pesto and also love pasta then head to my recipe section! Here are a few suggestions to get you started. My more traditional basil pesto is delicious and I also have a red pepper pesto for something different.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Quick and Easy Arugula Pesto with Basil
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Ingredients
- 70 grams pine nuts
- 3 garlic cloves finely diced
- 60 grams arugula (2 ½ packed cups)
- 40 grams basil leaves (1 ½ packed cups)
- 2 tbsp 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!)
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 🙂