Arugula Pesto
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Arugula pesto is one of my go-to pasta sauces, especially in summer! It’s rich, savory, amazingly flavorful, and perfect for a quick yet incredible pasta dish.
The recipe requires just a few ingredients and takes 5 minutes to make.
I have always loved homemade pesto and experimented with many ingredients and flavors, from spinach to sun-dried tomatoes, from mint to parsley. Still, this version with arugula has always been a huge hit in my household.
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It’s the same pesto I use in my arugula pasta and can also be used in place of the basil pesto in these creamy pesto pasta, pizza, or penne.
I can never get enough of this versatile condiment. It’s great with pasta, but I also spoon it over eggs, sandwiches, grain salads, and more. The options are endless!
Throw fresh peppery arugula, garlic, sun-dried tomatoes, parmesan, and nuts into a food processor, then drizzle in olive oil until you have a sauce.
The soft and sweet sun-dried tomatoes mellow the slightly spicy arugula. Cashews add richness, garlic has a little kick, and parmesan has an umami flavor. Good extra virgin olive oil rounds it all out.
The combination of ingredients is UNREAL! It’s tangy, rich, a little crunchy, and flavorful.
Just promise me you will make this arugula pesto in the next few days.
List of the ingredients
- Arugula
- Extra virgin olive oil
- Parmesan cheese
- Sun dried tomatoes
- Cashews
- Garlic
- Salt & pepper
How to make arugula pesto
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Place arugula, sun-dried tomatoes, parmesan, garlic, cashews, salt, and pepper in a food processor.
- Whizz for a few seconds until you get a coarse pesto-like texture.
- Add extra virgin olive oil and give it a final quick whizz. To loosen the sauce a bit more, add 1-2 tablespoons of water.
- Taste and adjust the seasoning to your taste if needed. Ready!
Recipe notes
Arugula: For convenience, I use pre-washed baby arugula (aka rocket). The more peppery wild arugula works, too.
Extra virgin olive oil: It’s a key ingredient for flavor and nutrition, definitely a must for your pesto recipes!
Parmesan cheese: It makes everything better with its rich, nutty flavor. If you prefer a diary-free/vegan version, swap the cheese for 1/2 avocado instead.
Cashews: Cheaper than pine nuts, cashews add texture.
Sun-dried tomatoes: They bring sweetness and umami flavor, which is great for softening the peppery arugula.
Garlic: You need just a touch of garlic; you don’t want to overpower the other flavors.
Salt & pepper: taste and make sure you’re happy with the seasoning.
How to store arugula pesto
In the refrigerator: Keep this fabulous pesto in an airtight container for up to 3-4 days, and feel free to drizzle in some more olive oil or water to loosen it if needed. Be aware that it will lose some of its bright green color.
In the freezer: You can freeze this arugula pesto for later! Add it to a freezer-safe container or freezer bag and pop it in the freezer for up to one month.
MORE PESTO RECIPES YOU’LL LOVE!
More arugula recipes?
You can turn this healthy leafy green into several delicious meals! Check out this round-up of 15 Arugula recipes. Below are some of our favs:
- Arugula frittata
- Pizza with arugula
- Arugula pasta
- Beet salad with arugula
- Arugula pear salad
- Winter salad
- Spinach arugula salad
Lastly, if you make this arugula pesto or have a question, let me know by leaving a comment. I would love to hear from you! x
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Arugula Pesto
Ingredients
Arugula pesto
- 4 cups (80 grams) baby arugula, washed
- ⅓ cup (40 grams) sun dried tomatoes, drained
- ¼ cup (30 grams) cashews
- 1 garlic clove, sliced
- ⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)
- ¼ tsp fine salt
- ⅛ tsp black pepper
- ¼ cup (60 ml) extra virgin olive oil
Instructions
- Place arugula, parmesan, garlic, cashews, tomatoes, salt and pepper in the food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.
- Scrape down size as needed, add extra virgin olive oil to the mixture and give another quick whizz. You can also add a touch of water to reach desired consistency. Taste and adjust the seasoning if needed.
- Enjoy with this classic arugula pasta recipe, pizza and more! Leftover pesto will keep stored in the refrigerator for 3-4 days, but will lose some of its bright green color. It's freezable too.
