I’m never without pesto in my fridge/freezer. And, while traditional Genovese basil pesto will forever be a favorite, I love experimenting with new flavor combinations. Like carrot leaf pesto, vegan pesto, sun-dried tomato pesto, and now this walnut arugula pesto recipe (aka rocket pesto). It’s fresh, bright, and peppery. It requires just 6 ingredients and 5 minutes to prepare in a blender or food processor. While the ingredients aren’t traditional, this arugula walnut pesto has the same overall flavor notes as regular pesto. Plus it boasts the pungent, peppery bite of fresh arugula and robust walnuts. Not only is arugula available year-round, but walnuts are more cost-effective than pine nuts. And, this recipe is easily veganized too. Plus, you can store it for up to a week in the fridge or 6 months in the freezer, ready to boost any meal!
What Is Arugula Pesto Made of?
Arugula: (aka rocket) I prefer milder baby arugula, but mature arugula works, too. Walnuts: Use raw unsalted walnuts for a rich, buttery flavor/consistency. However, you could use pine nuts or Brazil nuts. Almonds or pistachios may also work. Olive oil: Use a high-quality mellow extra virgin olive oil to create a silky consistency without overwhelming the arugula flavor. Lemon juice: An acidic ingredient like fresh lemon juice (or lime) will help cut the bitter flavor in the arugula and add brightness. You could add lemon zest too. Parmesan: Use high-quality Parmigiano-Reggiano/pecorino or a vegetarian-friendly parmesan. For a vegan version, use nutritional yeast or vegan parmesan. Garlic: Adjust the garlic cloves to taste. Use roasted garlic for a mellower flavor. Salt: It’s best to use kosher salt for the best flavor.
Check the recipe card below for variations including mixed greens pesto.
How to Make Arugula Pesto
First, toast the walnuts in a dry pan for a couple of minutes until toasty and fragrant. Meanwhile, peel the garlic and juice the lemon. Then, pulse the garlic and salt in a mini food processor or blender until relatively smooth. Add the walnuts and pulse until ground. Add the remaining ingredients (arugula, oil, lemon juice, and parmesan cheese) and pulse to combine until finely chopped but with some texture. There’s no need to make it too smooth, but you can pulse it to your desired consistency (chunky, smooth-ish, smooth). Pause to scrape down the sides of the bowl to ensure everything is blended evenly. Finally, taste and adjust any ingredients (lemon juice, parmesan, garlic, salt, pepper) to taste, and enjoy!
How to Store Arugula Pesto
Store: Store the arugula walnut pesto in an airtight container (I use a sterilized glass jar) in the refrigerator for 5-7 days. Covering it with a thin layer of olive oil will help prevent oxidization. It will keep it fresher, with a bright green color. Note the olive oil will solidify when chilled but will still be scoopable. Freeze: You can freeze it for 4-6 months (the former for the freshest flavor). Place it in a Ziplock bag or individually portioned in an Ice cube tray (then transfer the cubes to a bag once frozen). Thaw at room temperature or pop a cube directly into sauces/paste on the stove to thaw when needed.
How to Use Arugula Pesto
Just like other pesto recipes, the serving suggestions for this arugula pesto sauce are plentiful:
As a spread: As a sandwich spread or for grilled cheese sandwich, wraps, bruschetta, crackers, etc. With pasta: Either warm pesto pasta, in a lasagna, a cold pasta salad, or even other grains, like couscous or quinoa. You can also use it over zoodles, etc. With proteins: Smear some over steak, chicken, fish, or tofu. To garnish: Dollop over pizza, a Caprese salad, dips, cooked/roasted vegetables (like roasted tomatoes, asparagus, baked squash), and more. With eggs: Make pesto-fried eggs, enjoy with shakshuka, drizzle over poached eggs, etc.
You can also serve it as part of a charcuterie board or party spread alongside other dips/spreads and crackers, bread, etc.
More Sauces and Spreads
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If you try this easy arugula pesto recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
