Arugula pesto is like basil pesto’s rebellious cousin — with all the same bright and fresh flavors but with a little peppery kick! Not spicy, just enough zing to make it exciting. Arugula pesto has bright herbaceous flavors balanced with the creamy nuttiness from walnuts, a splash of lemon juice, and savory nutritional yeast instead of cheese.
Made with just a handful of wholesome ingredients, this arugula pesto is fresh, flavorful, and loaded with healthy plant-powered goodness. If you enjoy adding a creative twist to classics, this arugula pesto is a must-try!
Tips for Success
- Stir in the olive oil by hand at the end.
This will prevent the pesto from becoming bitter! When olive oil is exposed to a high speed blade from a food processor or blender, this can release a bitter flavor. By hand-stirring, the olive oil stays intact and has a more rustic, smooth flavor. - Don’t “cook” pesto. Use pesto as a cold spread or toss with hot, freshly cooked pasta, but avoid heating pesto to high temperatures as it will brown and lose its vibrant flavor.
- Use pepitas or walnuts for a budget-friendly option. I love using pine nuts in pesto but the price isn’t always in my budget. Pepitas or walnuts are a great alternative!
How to Make Arugula Pesto
Step 1:
Place 2 cloves of garlic and 1/3 cup of pepitas (you can also use pine nuts or walnuts) in a food processor. Process until a fine consistency.
Step 2:
Weigh out 6 oz of arugula (about 6 packed cups). You can use all arugula leaves or cut with fresh basil or even spinach. Add arugula to the food processor along with the seasonings: 1 Tbsp nutritional yeast, ¼ tsp salt, and 2 Tbsp lemon juice. Process until a paste is form, stopping to scrape the sides if needed.
Step 3:
Remove the blade and use a rubber spatula to stir in ¼ cup olive oil. Taste, adding anything more pesto may need.
How to Use This Arugula Pesto
Arugula pesto is incredibly versatile and can be used in many different ways, adding tons of savory flavor that elevates the dish. My favorite way to use pesto is by tossing with pasta and sautéed veggies, like my Arugula Pesto Pasta recipe…yum!! Other ideas for utilizing this delicious pesto:
- Spread on toast, sandwiches, or wraps
- Toss with pasta
- Drizzle over roasted veggies
- Stir into grain bowls
- Use as a pizza sauce
About Arugula
This leafy green originated in the Mediterranean and belongs to the cruciferous family, along with kale, cabbage, and cauliflower. Arugula leaves have a unique, peppery bite, which adds a lot of unique flavor to dishes!
Arugula is a leafy green from the cruciferous family (think kale, cabbage, and broccoli), and is packed with nutrients like vitamin K, folate, and antioxidants that support eye and heart health and also may have protective effects against cancer.
Arugula Pesto (vegan and dairy-free!)
Equipment
- 1 Food processor
- 1 Rubber Spatula
Ingredients
- ⅓ cup pepitas (you can also use pine nuts or walnuts)
- 2 cloves garlic
- 6 oz arugula (about 6 packed cups)
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- ¼ tsp salt
- ¼ cup olive oil
Instructions
- Place walnuts and garlic in food process and process until fine consistency. Add 6 oz arugula, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, and ¼ tsp salt and pulse until a paste is formed, stopping to scrape the sides.
- Remove blade and use a rubber spatula to stir in ¼ cup olive oil. Taste, adding anything more it may need.
- Use arugula pesto immediately or store in the fridge for up to 5 days or freeze for 1-2 months.
Did you enjoy this Arugula Pesto? I’d love to hear about it in a comment below!
