Arugula Pesto (Recipe)


Many of us are chomping at the bit for basil season — I know I am! I can’t wait to get my fill of caprese salads, bruschetta, pastas, and anything and everything topped with fresh, homemade pesto. But, in the meantime, let’s spare ourselves the agony of counting the days until we have more basil than we know what to do with. Rather, make some pesto with a leafy green that’s actually in season. This recipe for arugula pesto will definitely knock your socks off!

You can certainly follow your favorite basil pesto recipe and substitute arugula for the basil. However, I found that, in the arugula pesto, I didn’t need as much garlic and pepper as I would use for basil pesto. Moreover, a spritz of lemon juice will nicely mask any unappealing grassy taste.

Arugula Pesto


  • 4 cups packed arugula (baby arugula is best here!)
  • 1/4 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan (optional)
  • 1 garlic clove, peeled
  • Salt and pepper to taste
  • Lemon juice to taste

1. Place arugula, pine nuts, garlic and parmesan in a food processor. Blend until nearly smooth, adding the olive oil in gradually while it’s running.
2. Serve within a day at room temperature.

Recipe adapted from Bon Appetit.

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Jeanne Rogers
Jeanne Rogers4 months ago

Thank you for sharing.

New G.
W. C.5 months ago


Heidi Aubrey
Heidi Aubreyabout a year ago

Thank you for the recipe Katie. Arugula would certainly be an interesting flavor profile.

Elisa F.
Elisa F.2 years ago

Thanks :)

Michele Wilkinson

Thank you

Ram Reddy
Care member3 years ago


Mac C.
mac C.3 years ago

This recipe sounds great too! Thanks!

Elena T.
Elena Poensgen3 years ago

Thank you :)

wchi wink
.4 years ago

How i LOVE arugula! this pesto sounds good.

Valentina R.
Valentina R.4 years ago

Garlic sucks! Aragula rocks!