Arugula Pesto
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Arugula pesto has a more peppery taste than classic basil pesto. This version is made with cashews instead of pine nuts and takes about 5 minutes to make.
How to make arugula pesto
To make this arugula pesto, you will need arugula, extra virgin olive oil, Parmesan, garlic and cashews. Combine everything except the cheese in a food processor and blend until nearly smooth. Blend less for a more textured pesto or longer for a smoother one, then stir in the Parmesan.
How to use arugula pesto
- Pasta: Toss it with spaghetti, penne, tagliatelle or whatever pasta you have on hand.
- Appetizers: Use it on crostini or canapés.
- Chicken: Spread it over chicken breast or use it as a filling.
- Pizza: Use it instead of pizza sauce or spoon a little over the top after baking.
- Soups: Add a spoonful to a creamy soup just before serving.
Helpful tips
- Use the olive oil you like the taste of. Some extra virgin olive oils are more peppery than others.
- Blend to the texture you prefer. Leave it a little coarser for more texture or blend longer for a smoother pesto.
- Add a little more olive oil at the end if you prefer a looser consistency.
- Store it in a sealed jar in the fridge for up to a week.
- Freeze leftovers in an ice cube tray for smaller portions.
- Double the recipe only if your food processor is large enough.
Arugula pesto FAQs
Grana Padano or Pecorino are the best substitutes.
Yes. Pine nuts work well here. This version was made with cashews because they are more affordable and easy to find. Walnuts also work.
Yes. It is best fresh, but you can freeze it for later. Spoon it into an ice cube tray and use as much as you need.
It has a bolder, more peppery flavor than basil pesto.
More homemade pesto recipes
Arugula Pesto Recipe
Ingredients
- 3 cups fresh arugula leaves
- ½ cup cashew nuts
- 1 garlic clove see note 1
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese finely shredded, see note 2
Instructions
- In a food processor, combine 3 cups fresh arugula leaves, ½ cup cashew nuts, 1 garlic clove and ½ cup extra virgin olive oil. Process until nearly smooth.
- Stir in ½ cup Parmesan cheese.
- Use right away, or store in a jar in the fridge.
Video
Notes
- Start with 1 garlic clove. Add more if you like a stronger garlic flavor.
- I used Parmesan powder. If you can get a good-quality one, use it. If not, it is better to grate your own. Grana Padano is a cheaper alternative. Pecorino is a saltier one.
- This recipe can be doubled, as long as your food processor is large enough.
- Store it in a jar with a lid in the fridge for up to a week. It is best fresh, but you can also freeze it in an ice cube tray for later.
- Makes about 1 heaped cup.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Awesome recipe!! Added some salt, pepper, and dried basil 😊
Thanks a lot for your comment and rating, Emily!
We make this every few weeks. I love it. Simple and delicious. I freeze the leftover sauce.
I bet this pesto has a nice little bump in flavor from the arugula. Looking forward to trying this recipe.
Hope you’ll like it!
I am definitely saving this one! I love arugula and pest but have never considered combining them like this! I love to use pesto and arugula to make homemade pizza and this is perfect! Yummy!
It’s delicious, Luci! I have never tried using pesto on pizza so thanks for the inspiration! :)
I love the vivid green of this pesto. I would smear this all over grilled chicken or pan seared salmon! Delicious!
Thank you, Lisa! I like the grilled chicken idea! :)
I have never tried arugula pesto! Sounds fantastic and it’s so pretty!
Hope you’ll give it a go!
Not sure why I’ve never tried making pesto before – and to think I chucked half a tub of arugula (rocket) in the compost earlier this week!
You must do so, Lizzie! It is soo delicious!