How to Make Arugula Pesto

Arugula pesto is a vibrant, peppery alternative to traditional basil pesto. It’s made with arugula, basil, Parmesan, garlic, lemon juice, and olive oil. It’s perfect for tossing with pasta, spreading on sandwiches, or freezing in ice cube trays for later.

Table of Contents

• Why I Love This Arugula Pesto Recipe
• Ingredients You’ll Need
• Ingredient Substitutions & Variations
• How to Make Arugula Pesto
• How to Use Arugula Pesto
• Make-Ahead & Storage Tips
• Other Pesto Recipes to Try
• Final Thoughts
• Connect With Me

Why I Love This Arugula Pesto Recipe

Every summer, I find myself with an abundance of arugula from the farmers’ market It’s really the best time to buy it in bulk since the taste when available in summer is so peppery. While I love it in salads, turning it into pesto has become my favorite way to use it up before it wilts. This arugula pesto recipe is a little bold, a little spicy (thanks to arugula’s natural bite), and incredibly versatile.

As a recipe developer and entertaining expert, I’m all about dishes that are both practical and flavorful. This pesto fits that vision perfectly, it’s easy to whip up in minutes with pantry staples and packed with fresh seasonal flavor. Whether you toss it with pasta, spoon it over grilled chicken, or swirl it into a soup, it’s one of those kitchen staples you’ll want to keep on hand at all times.

Ingredients You’ll Need

Here’s what goes into my go-to arugula pesto recipe:

• 1½ cups arugula – I use baby arugula for its milder flavor and delicate texture.
• ¾ cup fresh basil – This balances the peppery notes with sweet, herbal undertones.
• ½ cup pumpkin seeds – These make the pesto nut-free, but still rich and creamy. (More on subs below!)
• ½ cup freshly grated Parmesan cheese – Adds savory, salty depth.
• 4 garlic cloves – For bold flavor.
• Zest + juice of ½ lemon – Brightens everything up.
• ½ cup olive oil – I recommend a good quality extra virgin olive oil.
• Pinch of salt and black pepper

Ingredient Tip

If you find arugula too strong, swap out half for spinach or more basil to mellow the flavor.

Ingredient Substitutions & Variations

This pesto recipe is flexible! Here are a few ways to change it up:

• Nuts: Replace pumpkin seeds with pine nuts, walnuts, almonds, or cashews.
• Cheese: Make it dairy-free with nutritional yeast instead of Parmesan.
• Oil: Use avocado oil or a light olive oil if you prefer a milder base.
• Herbs: Add fresh parsley or cilantro to brighten it up, or skip the basil for an all-arugula version.
• Spicy: Add a pinch of red pepper flakes for heat.
• Vegan Version: Use a vegan cheese alternative or skip the cheese entirely. Trust me, arugula has plenty of flavor on its own.

How to Make Arugula Pesto

Step-by-Step Instructions

1. Prep your ingredients. Wash and dry your arugula and basil. Grate the Parmesan and zest your lemon.
2. Blend the base. In a food processor, combine arugula, basil, pumpkin seeds, Parmesan, garlic, lemon zest, juice, salt, and pepper.
3. Add the oil. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
4. Taste and adjust. Add more lemon juice, salt, or oil to suit your preferences.

How to Use Arugula Pesto

This arugula pesto sauce goes well with almost everything:

• Toss with warm pasta or gnocchi
• Spread on sandwiches, wraps, or burgers
• Swirl into soups or grain bowls
• Use as a topping for pizza or roasted veggies
• Serve with grilled chicken, fish, or shrimp
• Drizzle over scrambled eggs or avocado toast

Make-Ahead & Storage Tips

How to Store

• Store pesto in an airtight container in the fridge for up to 5 days.
• Drizzle a thin layer of olive oil on top to help prevent browning.

How to Freeze:

• Spoon into ice cube trays and freeze until solid, then transfer cubes to a freezer bag. Use within 3 months.
• Perfect for adding quick flavor to soups, pastas, or marinades!

Other Pesto Recipes to Try

• My Classic Homemade Pesto
• Oregano Pesto Recipe
• Arugula and Sunflower Seed Pesto
• Sundried Tomato Pesto
• Lemon Spinach Pesto

Final Thoughts

This arugula pesto is one of those sauces that’s deceptively simple yet endlessly adaptable. It’s a great way to use up leftover greens, reduce waste, and add flavor to nearly any dish. Whether you’re new to pesto or just want to switch things up from the classic basil pesto, this vibrant version is a fresh, peppery twist that you’ll find yourself making again and again.

Try it on your next pasta night, or spooned onto your morning eggs. Either way, it’s an easy win for your kitchen and your taste buds.

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