This pesto arugula will add a bright, peppery flavor to pasta, pizza, sandwiches, soups, and more. It’s easy to make with a few simple ingredients, it freezes beautifully, and it’s ready in minutes!
Pesto is something I use year-round to add big flavor to everyday meals, and this arugula pesto is my go-to when fresh basil is harder to come by. I make it all through fall and winter, but it’s just as delicious in spring and summer when arugula is in season. It has that familiar bright green color and salty, savory bite of classic pesto , with a more earthy, peppery edge thanks to the arugula.
The ingredient list will feel familiar if you’ve made pesto before—arugula, olive oil, Parmesan, garlic, lemon juice, and sea salt—with pumpkin seeds standing in for the usual pine nuts. Everything goes into the food processor and gets pulsed until mostly smooth, then I taste and adjust the salt and lemon to get the balance just right. It’s quick, forgiving, and one of those recipes that immediately proves how good homemade pesto can be.
I almost always make a double batch and freeze the extra for busy nights. This arugula pesto is endlessly versatile and adds instant flavor to pasta, pizza, soups, sandwiches, and just about anything else that could use a little boost.
Arugula pesto variations
The beautiful thing about making pesto at home is that you have full creative control over the flavors. Once you have the basic recipe down, you can swap the nuts or seeds and add fresh herbs or other ingredients. This way you can use what you have on hand and make it your own.
Here are a few of our favorite pesto variations:
- Arugula basil pesto – add a cup of fresh basil leaves for that wonderful fresh, sweet Italian flavor.
- Arugula sun-dried tomato pesto – look for sun-dried tomatoes packed in oil, and add a ⅓ cup for a burst of intense sweet-tart tomato flavor.
- Arugula pesto with walnuts – swap the pumpkin seeds for walnuts for an earthy and robust version of this arugula pesto.
Store and freeze
How long does pesto keep in the refrigerator? If you’re not using the pesto right away, transfer it to a covered container and store it in your fridge for up to 5 days. A thin drizzle of olive oil on top of the pesto can help prevent it from oxidizing and turning brown.
Can you freeze arugula pesto? Yes, pesto freezes beautifully. Store it in an airtight container in your freezer and it will keep for up to 3 months. We like to divide it up into portions for easy weeknight dinners. Try freezing it in an ice cube tray for small individual portions that thaw quickly!
Arugula Pesto Recipe
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Ingredients
- ▢ 3 cups arugula (packed – see notes)
- ▢ ¾ cup olive oil
- ▢ ½ cup parmesan cheese
- ▢ ½ cup toasted pumpkin seeds (see notes)
- ▢ 1 tablespoon lemon juice
- ▢ 1 clove garlic (minced)
- ▢ ¼ teaspoon salt
Instructions
- Add all of the ingredients to your food processor. 3 cups arugula, ¾ cup olive oil, ½ cup parmesan cheese, ½ cup toasted pumpkin seeds, 1 tablespoon lemon juice, 1 clove garlic, ¼ teaspoon salt
- Blend on high speed until mostly smooth stopping a few times to scrape the edges.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Avocado Pesto Salad Dressing
Arugula Pesto Recipe
Ingredients
- 3 cups arugula , packed - see notes
- ¾ cup olive oil
- ½ cup parmesan cheese
- ½ cup toasted pumpkin seeds , see notes
- 1 tablespoon lemon juice
- 1 clove garlic , minced
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to your food processor. 3 cups arugula, ¾ cup olive oil, ½ cup parmesan cheese, ½ cup toasted pumpkin seeds, 1 tablespoon lemon juice, 1 clove garlic, ¼ teaspoon salt
- Blend on high speed until mostly smooth stopping a few times to scrape the edges.
