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Pesto isn’t just for basil lovers. This arugula pesto recipe takes everything you love about classic pesto and gives it a bold, peppery twist. Fresh baby arugula blends with lemon juice, almonds, and olive oil to create a bright, tangy, and slightly nutty sauce that’s as versatile as it is delicious.
Whether you spread it on avocado toast, toss it with pasta, or swirl it into soup, this arugula pesto is your secret weapon for adding big flavor in minutes. Plus, it’s naturally vegan and dairy-free—so everyone can enjoy it.
Why You’ll Love This Arugula Pesto
- Peppery twist on a classic: Arugula adds a fresh, slightly spicy flavor that’s more complex than basil pesto.
- Nutrient powerhouse: Packed with vitamins A, C, and K, folate, calcium, and magnesium.
- Quick & easy: Just 20 minutes from start to finish.
- Naturally vegan: Made without cheese, but still creamy and flavorful.
- Incredibly versatile: Use it on pasta, sandwiches, grain bowls, soups, and roasted veggies.
What is Arugula?
Arugula—also known as rocket, roquette, or rucola—is a leafy green in the Brassica family, related to kale and radishes, with a peppery kick from glucosinolates, compounds that may offer cancer-protective benefits.. Best eaten raw to preserve nutrients, it’s ideal for pesto. Baby arugula has a milder flavor for those new to it, while mature leaves deliver a stronger, spicier bite that shines in sauces and salads.
Ingredients You’ll Need
I’m a firm believer that simple ingredients can create the most memorable recipes—and this arugula pesto is proof. You don’t need anything fancy or hard to find; just a handful of fresh, flavorful basics that blend together in minutes. I’ve made this recipe with whatever I had on hand, swapping nuts and citrus depending on what’s in my pantry, and it’s always delicious. Here’s what you’ll need for the best arugula pesto:
- Baby arugula: Fresh, peppery base for the pesto.
- Raw almonds: Add nutty richness (swap with walnuts, cashews, or pine nuts if preferred).
- Garlic cloves: Brings a bold, savory note with a bite.
- Lemon juice: Brightens the flavor and balances the pepperiness.
- Extra-virgin olive oil: Smooths it all out into a luscious sauce.
- Sea salt: Enhances all the flavors.
How to Make Vegan Pesto
My arugula pesto recipe is 100% vegan, yet most traditional pesto recipes call for some kind of hard, aged cheese like Parmigiano-Reggiano or Pecorino Romano. Feel free to add cheese into the recipe if you want, yet you might not miss it.
How to Make Arugula Pesto
The first time I made pesto, I couldn’t believe how easy it was—it’s basically a “throw it in the blender and go” kind of recipe. And this arugula version is no different. You’ll have a bright, peppery sauce ready in the time it takes to boil pasta. Here’s how I do it:
- Prep the nuts and garlic: In a food processor, pulse almonds and garlic until finely chopped.
- Add the greens: Toss in the arugula and pulse to combine.
- Blend with oil and lemon: With the processor running, slowly drizzle in lemon juice and olive oil until the pesto reaches a slightly chunky paste consistency.
- Season to taste: Add sea salt, pulse again, and adjust seasoning if needed.
- Store: Keep in an airtight container in the fridge for up to 1 week.
Tips for the Best Arugula Pesto
I’ve made this pesto more times than I can count, and every batch turns out a little different depending on the arugula, the nuts, or even my mood that day. Over time, I’ve picked up a few tricks that make it even better—and I’m sharing them so your pesto comes out amazing every time.
- Use fresh arugula: Wilted leaves will dull the flavor (unless you’re making this as a zero-waste solution for greens past their prime).
- Taste and adjust: Arugula can vary in spice level—add more lemon or salt as needed.
- Make it creamy: Blend in avocado for extra creaminess and a healthy fat boost.
- Make it cheesy: If not vegan, stir in fresh Parmesan or Pecorino Romano.
Lemon Arugula Pesto
Ingredients
- ¼ cup raw almonds
- 2 garlic cloves peeled and halved
- 4 cups baby arugula
- 2 tbsp lemon juice
- ½ cup extra-virgin olive oil
- sea salt, unrefined to taste
Instructions
- Place almonds and garlic into a food processor. Pulse until finely chopped.
- Add arugula and pulse to combine.
- With motor running, drizzle in lemon juice and olive oil until slightly chunky paste forms.
- Add sea salt, pulse again, and adjust seasoning as needed.
- Transfer to a jar and store in the refrigerator for up to 1 week.
Equipment
Notes
- Other nuts can be substituted for the raw almonds.
- Swap half of the arugula with spinach or another mild leafy green or herb for a milder flavor.
- Can also be frozen for up to 2 months.
Nutrition
How to to Use Arugula Pesto
Try using arugula pesto in any of these recipes to brighten them up and add more protein and tasty flavors:
- Swirl into soups like minestrone soup or gazpacho.
- Drizzle over roasted veggie bowls or pizza.
- Mix into any vegetable mixture, like my Baked Spaghetti Squash
This arugula pesto might be a new concept for you, and I encourage you to dive in and try it! Even if arugula isn’t your green of choice, you might just fall in love with this recipe. Once you make it, don’t forget to rate and review it below. I’d love to know what you think!
Oh my gosh— I’ve fallen in love with arugula this past year and was SOOO happy to see this pesto recipe! It sounds delicious and I cannot wait to make it. Thanks Jen for another rawkin’ recipe.
I agree, I love arugula and this recipe looks awesome!
This is definitely going on the menu this week. It sounds so yummy!
It does! I think it’s going to be the first one I make.