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Arugula pesto recipes

Love pesto but can’t wait until summer for basil to be in season? Good news: You can still enjoy a freshly made pesto sauce by using arugula as the base. The leafy green, peppery-flavored arugula – also called rocket – can create a pesto that tastes as delicious as the traditional basil-based sauce. Add hearty herbs such as sage or rosemary to your arugula pesto and you’ll have a delectable wintry sauce for your favorite pasta, potatoes, risotto or vegetables.

Arugula Pesto Toast

Arugula pesto recipes

Fresh Arugula Pesto

Makes 4 servings Ingredients:
6 whole garlic cloves, unpeeled
1/2 cup of walnuts
2 cups of packed arugula leaves
1 small garlic clove, peeled, minced
1/2 cup extra virgin olive oil
1/2 cup fresh Parmesan cheese Directions:
1. Add garlic cloves to a skillet and sauté over medium heat until golden brown, about 10 minutes. Remove garlic from pan and let cool, then remove skins. 2. Toast walnuts in the skillet until golden, 1 to 2 minutes. Add arugula, walnuts and both the roasted and raw garlic to a food processor or blender. Pulse to mince ingredients. 3. With food processor on low speed, drizzle in olive oil and blend until ingredients are well-incorporated. Pour mixture into a bowl and stir in cheese. Taste and adjust seasoning. Serve over pasta of your choice. Add a little bit of pasta water to thin the sauce out, if necessary.

Pistachio Arugula Pesto

Makes 4 servings Ingredients:
1 cup roasted, unsalted pistachios
1/4 cup sweet white miso
2 pinches salt
4 cups lightly packed arugula leaves, chopped
8 to 10 tablespoons olive oil
Fresh cracked pepper Directions:
1. Combine pistachios, miso and salt in a blender or food processor and pulse until chopped. Add arugula and blend while drizzling in olive oil. 2. Pour pesto into a bowl and mix in pepper. Taste for seasoning. Serve over pasta of your choice. For a thinner sauce, add a little bit of pasta water to achieve desired consistency.

Spinach Arugula Pesto

Makes 4 servings Ingredients:
8 ounces baby spinach leaves, rinsed
2 cloves garlic, peeled
1/2 teaspoon lemon zest
1/4 teaspoon crushed red pepper
2 cups packed fresh arugula
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Few pinches of sea salt Directions:
1. Steam spinach for about 2 or 3 minutes. Drain and dry. Using a mortar and pestle, mash together garlic, lemon zest and red pepper until a paste is formed. Mix in the spinach, arugula, pine nuts and lemon juice and continue to mash until ingredients are well-combined. 2. While mashing, drizzle in olive oil. Once fully combined, pour pesto into a bowl and stir in cheese and salt to taste. Serve over your favorite pasta, potatoes or as a spread for sandwiches or burgers. Note: This pesto can also be made in a food processor or blender.

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