Homemade Arugula Pesto

Arugula pesto offers a unique, peppery twist on the classic basil pesto. Made with fresh arugula, Parmesan cheese, pine nuts, garlic, and olive oil, it’s both simple and versatile. This flavorful sauce is perfect for pasta, sandwiches, or even as a topping for grilled vegetables and meat. Easy to prepare, it can elevate any dish with its vibrant color and bold flavor. The combination of nutty pine nuts and creamy Parmesan creates a balanced taste, while optional lemon juice adds a refreshing hint of citrus. A must-try recipe for food lovers!

Prep Time 10

Cook Time 5

Total Time 15

Course Condiment, Sauce

Cuisine Italian

Servings portions

Calories 140 kcal

Nutrition

Calories: 140kcalCarbohydrates: 2gProtein: 3gFat: 14gSaturated Fat: 3gCholesterol: 5mgSodium: 120mgPotassium: 50mgVitamin A: 5IUVitamin C: 10mgCalcium: 8mgIron: 5mg

Equipment

Food Processor
Small Skillet For toasting pine nuts
Spatula or Spoon
Airtight Container For storage

Ingredients

Main Ingredients

100 g fresh arugula leaves washed and dried
50 g grated Parmesan cheese
50 g pine nuts lightly toasted
2 cloves garlic peeled
120 ml extra virgin olive oil
Salt and pepper to taste
1 tsp lemon juice optional, for freshness

Homemade Arugula Pesto

Instructions

Preparation

Wash and dry the arugula leaves. Grate the Parmesan cheese and toast the pine nuts in a dry skillet until golden.

Making the Pesto

Add arugula, garlic, and pine nuts to a food processor. Pulse until coarsely chopped.
Slowly pour in olive oil while blending to create a smooth consistency.
Add Parmesan cheese and blend until incorporated. Adjust seasoning with salt, pepper, and optional lemon juice.
Store the pesto in an airtight container with a layer of olive oil on top to prevent discoloration.

Tips and Variations

Use fresh, high-quality arugula and Parmesan for the best flavor. Store in the refrigerator for up to one week.

Keyword Arugula Pesto, easy pesto recipe, homemade pesto, Italian condiment, pesto sauce, rocket pesto

Print Recipe