Lemon Arugula Pesto
Servings: 6
This arugula pesto is bold and peppery from fresh baby arugula, nutty with raw almonds, and brightened by lemon juice. Garlic adds a savory kick, while olive oil makes it silky and rich—no cheese needed. Ready in 20 minutes, it’s perfect for pasta, sandwiches, grain bowls, or roasted veggies for a zesty twist on classic pesto.
Equipment
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.
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
Calories: 199kcal, Carbohydrates: 2g, Protein: 2g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Sodium: 4mg, Potassium: 101mg, Fiber: 1g, Sugar: 1g, Vitamin A: 317IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 1mg