Easy Arugula Pesto Recipe - The Kitchen Girl (2025)

by Traci · 05/05/2022

5 from 27 votes

Total 5 minutes minutes

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This 5-minute Arugula Pesto recipe is nutty and peppery with bright and savory flavors. Spread over bread or use as a sauce for pizza or pasta. It's easy to make any season with always-available arugula.

Easy Arugula Pesto Recipe - The Kitchen Girl (1)

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Table of Contents hide

1) Why this is the best arugula pesto

2) Ingredients you'll need

3) The difference between basil and arugula pesto

4) How to serve arugula pesto

5) Does arugula pesto turn brown?

6) Recipe tips

7) Can I freeze this pesto?

8) Easy dips and spreads

9) 📖 Recipe

10) Arugula Pesto Recipe

Why this is the best arugula pesto

If you're curious about arugula but don't know what to do with it, arugula pesto is your new best friend. It takes 5 minutes to make and is utterly delicious on everything!

The good news is that fresh arugula is available every season of the year in most produce departments. Also, this pesto uses walnuts, which are more budget-friendly than pine nuts used in classic pesto. The walnuts also give arugula pesto a deep, rich taste.

I can legitimately eat this stuff with a spoon. But, if I'm being civilized, I'll spread it over crostini, or French bread, dollop it on pasta, pizza, or baked spaghetti squash. Use arugula walnut pesto the same way you would use basil pesto.

Ingredients you'll need

Fresh arugula - The star of the show. I prefer baby arugula, but mature arugula will work too.
Extra virgin olive oil - This adds a nutty flavor and comforting texture to pesto. I don't recommend substituting other oils, but if you must, go for it.
Parmesan cheese - I like to use Parmigiano Reggiano for this pesto recipe.
Walnuts - Arugula walnut pesto is an affordable alternative to pesto made with pine nuts, but you are welcome to use any nut you like.
Water - Small amounts may be needed to adjust pesto consistency instead of oil.
Fresh lemon juice - Avoid packaged lemon juice, if possible.

Easy Arugula Pesto Recipe - The Kitchen Girl (2)

The difference between basil and arugula pesto

The critical difference between arugula and basil pesto depends on which herb you use, basil or arugula. Otherwise, my two recipes are nearly identical. I love arugula because it's both peppery and sweet and is available and affordable any season of the year in the grocery stores. Basil tends to be more bitter and is definitely expensive when it’s not in season. If you want to venture out even more, check out these radish greens pesto.

Easy Arugula Pesto Recipe - The Kitchen Girl (3)

How to serve arugula pesto

Makes a great dip for vegetables and crackers.
Use it for chicken pesto pasta.
Add a few dollops to a burrata salad served with sliced French bread.
Use it as a marinade for baked chicken thighs or salmon.
Add it to a crustless quiche before baking.
Spread it over this veggie sandwich.
Drizzle it over tortilla pizza before or after baking.

Easy Arugula Pesto Recipe - The Kitchen Girl (4)

Does arugula pesto turn brown?

No, it doesn't! Well, not right away, anyway. I’ve made this exact arugula pesto recipe countless times, and I always notice that it maintains a beautiful green color. Unlike basil pesto, arugula doesn't need to be blanched for the pesto, and it doesn't need to be drenched in oil during storage. The lemon juice magically helps prevent browning for at least a few days after it's made, which makes it a brilliant choice for pesto.

Easy Arugula Pesto Recipe - The Kitchen Girl (5)

Recipe tips

Always use fresh arugula during peak freshness. Make sure the color is a vibrant green and free of brown spots, wilting, or any other signs of spoilage.
To reduce calories, I use cold water – instead of oil – to adjust the pesto consistency, just like I do in this hummus recipe. It cuts calories and cost!
To store, arugula pesto can be refrigerated in an airtight container and enjoyed within 3-5 days. I love how the flavor deepens by days 2 and 3.

Can I freeze this pesto?

Yes! To freeze arugula pesto, portion it into a freezer-safe container of any size. As mentioned earlier, I've never found it necessary to drizzle oil over the surface. Freeze arugula pesto for up to 90 days or longer if vacuum sealed. Then transfer the pesto to the refrigerator overnight, and it will be ready to serve.

Easy dips and spreads

5 Minute French Onion Dip
Loaded Black Bean Dip
Herb and Artichoke White Bean Dip
Creamy Avocado Ranch Dressing and Dip
Smoked Salmon Dip with Greek Yogurt

📖 Recipe

Arugula Pesto Recipe

Prep TimePrep Time: 5 minutes mins

0 minutes mins

Total timeTotal Time: 5 minutes mins

Yield 4 ¼-cup servings

Author Traci Antonovich

5 from 27 votes

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Ingredients

▢ 4 cups Arugula, tightly packed
▢ 1 cup Walnuts
▢ ½ cup Parmesan Cheese
▢ ¼ cup Extra Virgin Olive Oil
▢ ½ large Lemon, zested and juiced
▢ 2 cloves Garlic, grated
▢ Cold Water, as needed
▢ Sea Salt and Black Pepper, to taste

Instructions

Place ARUGULA, WALNUTS, CHEESE, OLIVE OIL, LEMON JUICE, LEMON ZEST, and GARLIC in a food processor fitted with the chopping blade attachment.
Blend until all ingredients are thoroughly combined.
Add COLD WATER in small amounts to adjust consistency to your liking.
Add SALT and PEPPER to taste.
Refrigerate in an airtight container for up to five days or freeze up to 90 days.

Equipment

Did you make this? We love your feedback!!Please rate and review this recipe.

Nutrition

Course Condiment, Snack

Cuisine American, Italian

Diet Vegetarian

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Reader Interactions

5 from 27 votes (10 ratings without comment)

We love recipe feedback...

Comments

JinBx says
February 26, 2024 at 4:12 pm

Good stuff, thank you. Easy recipe and ingredients. I'm trying not to just eat it by the spoonful.
Reply
- Traci says
  February 26, 2024 at 8:45 pm
  Yes!!! I eat this by the spoonful every single time LOL. I'm so glad you're loving it. Thank you for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Ali says
August 03, 2023 at 6:05 am

So tasty & delicious! Very easy to make.
Reply
- Traci says
  August 03, 2023 at 7:23 am
  Yay! I'm so glad you're enjoying the recipe. Thanks for the feedback!
JB says
May 04, 2022 at 6:32 pm

I must say I'm pleasantly surprised at how much I like this pesto. I never really knew what to do with arugula but THIS pesto is exactly what to with it LOL. It's just so good on everything! So easy to make too. Thanks KG for another winner!
Reply
Mildred D. says
April 27, 2022 at 1:37 pm

This is so good, I made a second batch to freeze.
Reply
- The Kitchen Girl says
  April 27, 2022 at 3:10 pm
  Nice! That's exactly what I do every single time 🙂 I'm so glad you enjoyed ... thanks for the feedback. Cheers!
Bobbi says
May 08, 2021 at 2:25 pm
I am growing arugala in my garden, for the first time this year. I love it cooked with onions and garlic and my husband will only eat it raw in salads. I am going to be doing this pesto often. It should be great on pasta. I have the other ingredients on hand.
Reply
- The Kitchen Girl says
  May 08, 2021 at 2:35 pm
  Awesome, Bobbi! I love arugula pesto on pasta, crackers, vegetables, and straight from the jar LOL. Hope you enjoy!
EJ says
April 17, 2020 at 3:34 pm

This is my first time making Arugula pesto and it came out great. I halved the recipes cause I dint have enough Arugula. I did add a tiny bit of basil that I had on hand, Thanks for posting!
See Also
Garlic Shrimp and Avocado Crostini
Reply
- The Kitchen Girl says
  April 17, 2020 at 4:20 pm
  Ohhh I love hearing this! It's one of my absolute favorite ways to make pesto. So glad you enjoyed and thanks for letting me know 🙂
Bintu says
September 16, 2019 at 8:47 am

This pesto sounds so tasty and flavourful! I am definitely going to be giving it a try!
Reply
- Traci Antonovich says
  September 16, 2019 at 9:11 am
  Awesome, Bintu! Hope you love it like we do 🙂 Arugula pesto is so good on EVERYTHING!
Toni says
September 16, 2019 at 8:24 am

I loved it! So easy to make and delicious!!
Reply
- Traci Antonovich says
  September 16, 2019 at 8:34 am
  Awesome, Toni! So glad to hear it...thanks!
Tawnie Kroll says
September 16, 2019 at 7:37 am

This was my first time trying arugula in pesto - so good! Thank you!
Reply
- Traci Antonovich says
  September 16, 2019 at 8:00 am
  Yay Tawnie! So glad to hear it 🙂 I'm so crazy about arugula pesto!
Jocelyn says
September 16, 2019 at 7:22 am

I absolutely love the flavors in this pesto! Very unique!
Reply
- Traci Antonovich says
  September 16, 2019 at 8:00 am
  Thanks, Jocelyn! You are so right...arugula pest definitely has a unique flavor compared to other pestos 🙂
Iryna says
September 16, 2019 at 7:15 am

I adore this pesto! It's so delicious served over pasta or as a sandwich spread.
Reply
- Traci Antonovich says
  September 16, 2019 at 7:59 am
  Thanks, Iryna! So glad you enjoy arugula pesto. I love it over pasta too! 🙂
Eduardo says
July 04, 2019 at 5:29 am

Hi Tracy, I did your recipe and I love it! No more Basil pesto in my house! Thank you!
Reply
- Traci Antonovich says
  July 04, 2019 at 1:40 pm
  Oh Eduardo, I totally get it...and I kinda feel the same way LOL. Thank you for the kind words 🙂 My day is made!
Andrea Metlika says
June 19, 2019 at 6:37 pm

Arugula has such a great flavor. This pesto sounds amazing. I can't wait to make this.
Reply
- Traci Antonovich says
  June 19, 2019 at 6:47 pm
  Awesome, Andrea! Hope you love it like I do 🙂
Sandi says
June 19, 2019 at 6:36 pm

Girl...this looks so good! I love that you used arugula!
Reply
- Traci Antonovich says
  June 19, 2019 at 6:46 pm
  Thanks Sandi! It's my fav pesto of them ALL! I eat by the spoonful LOL
Danielle says
June 19, 2019 at 6:20 pm

Yum! This looks like the perfect way to use up extra arugula. I love regular basil pesto, so this version sounds so delicious as well!
Reply
- Traci Antonovich says
  June 19, 2019 at 6:39 pm
  Thanks, Danielle! If you love basil pesto, I think you'll feel the same way about arugula pesto. Hope so! 🙂
Jen says
June 19, 2019 at 6:17 pm

This sounds amazing! Love how quick and easy it is to make.
Reply
- Traci Antonovich says
  June 19, 2019 at 6:38 pm
  Thanks, Jen! Yep, arugula pesto is definitely quick and easy! 🙂
Tilly says
June 19, 2019 at 5:34 pm

I absolutely love Arugula (although it's called rocket in my part of the world). I love how you used it here especially with the walnuts. I want to eat this pesto on everything!
Reply
- Traci Antonovich says
  June 19, 2019 at 6:43 pm
  Thanks Tilly! Yes, I hear rocket too (sometimes), esp in the culinary world. Hope you love this recipe 🙂
Mike says
July 18, 2018 at 4:38 pm
I planted arugula in my garden and it grew like crazy on me. Am going to try to make your pesto but am wondering if it can be frozen or maybe even canned. Also as it is flowering already I think it may be bitter so may needsomething to offset that. Any suggestions?
Reply
- Traci Antonovich says
  July 18, 2018 at 5:28 pm
  Hi Mike, ya, I freeze pesto in ice cube trays then transfer to a plastic bag/container. I have never canned pesto so you'll have to google that one. As for the last question, unfortunately the bitter flavor rules once it gets past the flowering stage, in my experience. You could combine the green with something else like kale or basil to cut back on the peppery taste, but those are also bitter. Let me know if you come up with a solution 🙂
Carol Belt says
January 22, 2015 at 2:27 pm
Excellent! I love your site. I remember you from the days when you worked in the Carbondale Neighborhood Co-op and made the best pizza. My favorite was the arichoke, walnut and feta pizza.
Reply
- Traci Antonovich says
  January 25, 2015 at 8:52 am
  Oh Carol, thank you for visiting my site, commenting, AND remembering the old days 😉 I miss that pizza...can't believe how long ago that was and I remember like it was yesterday.
  Hey let me know how what kind of content I can create that helps you overcome cooking/kitchen challenges. I always love to hear from my readers 😉
  Cheers!
Lucy says
January 12, 2015 at 3:49 pm
Arugula always reminds me of the greens that the wife craved at the beginning of the Rapunzel fairy tale. Its taste is so unique, I imagine that was what she must have made her husband go steal from the witch.
I can't afford to use so much pine nuts, do you think walnuts could be a good subsitute, or maybe hazelnuts?
I love your site!
Reply
- Traci Antonovich says
  January 12, 2015 at 10:26 pm
  Thanks so much for the comments! And yes, I often use walnuts in my pestos as they are more much less expensive. I got fancy for this blog post 😉
  I really do appreciate your visit to the site. Come back anytime!
Angela says
June 13, 2014 at 3:14 am

Love, love, love this! How do you do it girl? Thank you for giving me even more ways to enjoy arugula. I love it's spiciness and how easy it is to spruce up almost any meal. Keep those recipes coming, you are awesome!
Reply
- Traci Antonovich says
  June 13, 2014 at 6:03 am
  Angela, I love arugula too and really wanted to spotlight it. Besides eating it straight out of the jar on crackers, it really does go a long way in other dishes. Try it on spaghetti squash sometime. Aye yay yay, it's awesome!
  Btw, thank you for the inspiring words. You make me feel like I'm doing my job. You're awesome! 😉