Spoon this tasty arugula pesto over cheesy tortellini, brush onto crusty french bread, or slather on flaky salmon fillets for pure pesto deliciousness!
Arugula Pesto Ingredients
We love this easy arugula pesto! It’s fast and flavorful! Here’s what you’ll need to make it:
- toasted pine nuts or walnuts
- olive oil
- fresh arugula
- fresh garlic
- fresh lemon juice
- freshly grated Parmesan cheese
- salt and pepper
I’ve included the full recipe and instructions in the printable recipe card below. Can’t wait for you to try this awesome arugula pesto!
If you get a chance to try it, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Q: Can I make arugula pesto in advance for meal prep?
Yes you absolutely can! Make the pesto as directed in the recipe card below then add to a small mason jar. Pour a thin layer of olive oil on top to keep the pesto fresh and green and secure with a lid. This will keep the same as typical leftovers in the fridge, up to 4 days!
serving suggestions
Spoon it over warm, cheesy tortellini, brush onto crusty french bread topped with fresh tomatoes, or slather on tender salmon fillets for a delish and flavorful dish.
This pesto is also fantastic mixed with a little bit of creamy alfredo sauce or marscarpone cheese and tossed with a giant bowl of pasta and veggies.
Mix in portobellos mushrooms, spinach, broccoli and top with a sprinkle of red pepper flakes and a dusting of parmesan. Delicious!
It also makes an awesome sandwich spread — especially for a melty grilled cheese or panini!
Ready to get cooking? Let’s get our recipe on!
Arugula Pesto
Ingredients
- 2 TBSP toasted pine nuts or walnuts
- 1 clove of garlic, smashed and minced
- 1 ½ cups arugula (packed)
- ½ TBSP fresh lemon or lime juice
- pinch of each: sea salt and black pepper to taste
- 3-4 TBSP extra virgin olive oil
- ½ cup freshly grated parmesean cheese
Instructions
- Preheat oven or toaster oven to 350℉.
- Toast nuts on a foil lined baking sheet for approx 4-6 minutes until fragrant and slightly browned.
- Give them a rough chop and add to a food processor along with garlic.
- Allow processor blades to chop garlic and walnuts until very finely minced and sticking to the sides.
- Scrape down the sides and add arugula, lemon juice, salt, and pepper. Blend well, slowly streaming the olive oil into the processor while the mixture purees.
- Pulse in parmesan cheese and add any additional seasoning to taste.
- Add to pasta, spread on sandwiches, or pesto it up your favorite way! Enjoy!
Notes
Nutrition
Crazy for Pesto?
We love whipping up Creamy Pesto Shrimp Wonton Cups as an easy snack or appetizer. You can also use chicken in place of shrimp if preferred!
One of my all-time favorite ways to eat spaghetti squash is this Parmesan Pesto Spaghetti Squash with Shrimp – it’s SO GOOD!
Feeling extra cheesy? Try this Easy Cheesy Vegan Spinach Pesto Grilled Cheese – it can be made with vegan slices or regular cheese – whatever fits your lifestyle!
Lastly, this Cheesy Broccoli Kale Pesto Pizza is a must-try! It’s a great use of this arugula pesto or any pesto you have on hand. Yum!
Questions & Reviews
The dish looks delicious and thanks for the mention 🙂
Hooray the recipe is up! I had been looking forward to this. Thanks Jenn 😀
Thanks Kit!!!
Wow! Looks really delicious & great combination of fabulous ingredients! Simply yummy! 🙂
I love pasta and sauce recipes! This one looks excellent and it’s making me hungry!
Ooh, this sounds great! I love pesto but I rarely do anything with it.
I kind of have a thing for tortellini. 🙂 Now I want this for dinner instead of what I had planned. 🙁 Pesto has such a fresh and unique flavor! I love to spread it over garlic toast but I also want to try those mozzarella balls!
yummmm! thanks for sharing the recipe!!
-joyce @
sip-n-wear.blogspot.com
I looooove pesto! This sounds delicious!
Arugula is vying for my favorite green at the moment — ohmygosh I have been missing out my entire life!!! Love that its in my life now =) Hope you love it girly! very peppery and garlicky so a teeny bit gives a ridic amount of flavor! mm
Hello Awesomeness! This looks amazing 🙂
That is a lovely (almost- I’m so giddy) dish.
Arugula pesto? I love pesto of any kind, and arugula is one of my favourite salad greens, so I can’t imagine NOT loving this :).
That sounds great! Arugula is one of my favorite greens, so this is probably a great way to use it. Thanks for the FABULOUS idea!
I love pesto because there is sooo much you can do with it! I definitely like putting it on top of a slice of bread for bruschetta – bread, a layer of pesto, a basil leaf, sun dried tomatoes, pepper, salt and olive oil. So good. Nice post!
Christina
http://becauseofmadalene.blogspot.com/
What a yummy looking meal! <3
This looks delicious, Jenn!
Ooo, I have been eating so much arugula lately–more excuses to keep doing so!
This looks delish. I am on such an arugula kick lately, I have even planted seeds and they are coming up. Yeah! When they are ready to eat I am going to make this pesto. I be the bite from arugula is very tasty. Have a wonderful day.
Great idea to use arugula in the pesto – sounds delicious! I don’t use pesto very often for some reason (and it tastes great without the cheese), but it does remind me of spring. And St Patty’s Day. And goes great with your WIAW Green Theme! 😉
Oooh Jenn! You’re already making me hungry for lunch! This sounds really good and healthy! I love finding new ways to make pesto that’s different from the norm of basil! My favorite thing to add pesto to is sammiches! Nothing like putting some of that on each slice instead! So much more robust flavor. Thanks for sharing!
I don’t use pesto but I need to start, I see so many awesome recipes like this using it but I love that this one uses arugula!
Absolutely … if I can borrow some pesto. 😉
Wow this looks and sounds delicious!
Looks SO good!!!
Seriously…IF I ever do get my lazy butt out there for a visit…you better guard your props, because I would totally steal those plates right out from under you! Can you believe I used to hate pesto? Well, I think I said I hated it because I was scared of the fat content…and I think I just recently developed a full appreciation for basil. Never tried it with arugula. I started out making it with spinach. Actually, now that I think of it…the first tim I ever made it was also my first time making/tasting spaghetti squash not long after finding blogworld! Amazing how tastes change. Years ago, I wouldn’t have even DREAMED of trying some of my weirdo combinations that I can’t live without today! Lol
Bahahaha!! Love it!
Sent from my Samsung Captivate(tm) on AT&T
I love pesto on turgers (I was going to delete that, but apparently my mind is thinking faster than me…that is turkey + burger) 🙂
just posted, come see it! 🙂
Yum I’ve only ever tried pesto with basil but this looks amazing!!
Yum! I love arugula’s peppery bite, but never thought to make pesto out of it!
whooo! def let me know what you think! <3
Yummy! I have all the stuff to make this so it just found a place on my menu. Maybe with some roasted veggies and tofu.
Parsley pesto!? oooh tell me more tell me more!
OMG YES! I forgot about it on grilled cheese! sooooo freaking good! Crap and I’m out of bread =( Can I borrow two slices?
I just made a parsley pesto for my pasta…:) It looks like green Monday in everybody’s kitchen…:) I’ll try this arugula pesto when I have it in the garden
Love pesto!! I love whole wheat pasta with shrimp and pesto. Pesto is also delicious in a panini or grilled cheese with mozz. cheese. Yum!