Arugula is super versatile and by far one of our favorite salad greens. Try our delicious arugula and wild rice salad and arugula and fresh cherry salad with goat cheese and candied pecans. In this recipe, you’ll find similar ingredients to traditional pesto, but we use arugula instead of basil. It has the familiar bright green color and fresh, salty taste of pesto, but it’s more earthy and less herby. If this is your first time making pesto at home, you’re in for a treat. It’s one of those kitchen skills that’s so easy, and the pesto is so fresh and delicious that you’ll never go back to store-bought. You only need a few ingredients and a food processor to make it. Simply add all the ingredients and pulse until it’s mostly smooth. Make sure to taste it and adjust the salt and lemon juice if desired. We always make extra and freeze it for easy weeknight meals. It’s super versatile and adds incredible flavor to pasta dishes, pizzas, soups, sandwiches, and everyday dishes.
Arugula – arugula (also known as rocket) is a popular salad green that has a peppery and slightly spicy flavor. Olive oil – olive oil adds flavor, and also acts as an emulsifier to bring everything together. A good extra virgin olive oil will add great flavor, but any variety will work. Parmesan cheese – parmesan gives the pesto a bold salty bite. Also, when you mix the pesto with something warm, the parmesan becomes wonderfully creamy. Pumpkin seeds – pumpkin seeds are not necessarily traditional in pesto, but they work well in this recipe (plus they’re really nutritious)! Lemon juice – the acidity of lemon juices helps to brighten and balance everything. Fresh lemon juice is the best option here. Feel free to add a bit of lemon zest for extra lemon flavor. Garlic – the amount we use is not overpowering, but gives a slightly pungent kick. Sea salt – to enhance all the other amazing flavors.
Here are a few of our favorite pesto variations:
Arugula basil pesto – add a cup of fresh basil leaves for that wonderful fresh, sweet Italian flavor. Arugula sun-dried tomato pesto – look for sun-dried tomatoes packed in oil, and add a ⅓ cup for a burst of intense sweet-tart tomato flavor. Arugula pesto with walnuts – swap the pumpkin seeds for walnuts for an earthy and robust version of this arugula pesto.
Everyday recipes that taste great with pesto
Naan Pizza Spring Minestrone Soup Pesto Tortellini Salad
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