Arugula pesto is a zesty twist on the classic basil pesto. Unlike the traditional version, this one uses arugula leaves, which bring a peppery punch to the mix. Along with arugula, this recipe includes garlic for a bit of spice, Parmesan cheese for a nutty depth, pine nuts for a touch of creaminess, and olive oil to bring it all together into a smooth, rich sauce.
It's super easy to make and brings a bold flavor to any dish. Whether you're a pesto pro or trying it for the first time, arugula pesto is a tasty way to shake up your meals and add a bit of gourmet flair with minimal effort.
Why This Recipe Works
This arugula pesto recipe works wonders because it's incredibly versatile and packs a flavorful punch. The peppery taste of arugula makes it stand out from the more mild basil pesto, offering a unique taste that can enhance a variety of dishes. It’s perfect for those who love a little extra spice in their food. Plus, the combination of Parmesan cheese and pine nuts adds a creamy, nutty flavor that balances the peppery arugula perfectly. The result is a harmonious blend of flavors that's both fresh and rich.
Another reason to love this recipe is its simplicity and the ease with which you can customize it. You can adjust the amount of garlic to suit your taste, swap out pine nuts for walnuts or almonds, or even add a squeeze of lemon for an extra zing. It’s also a great way to use up any arugula you have lying around in the fridge. Whether you’re tossing it with pasta, spreading it on a sandwich, or drizzling it over grilled vegetables, arugula pesto adds an instant upgrade to your meal with just a few minutes of prep. It’s a quick and easy way to bring a restaurant-quality dish to your kitchen table.
Ingredients
Arugula: This peppery green adds a bold, spicy flavor to the pesto. Substitute: Baby spinach or basil for a milder or more traditional pesto.
Parmesan Cheese: Adds a salty, nutty flavor and helps thicken the pesto. Substitute: Nutritional yeast for a dairy-free version.
Pine Nuts: Contribute a buttery texture and rich taste. Substitute: Walnuts or almonds for a different nutty flavor.
Garlic: Gives the pesto a sharp, aromatic kick. Adjust to taste if you prefer a milder garlic flavor.
Olive Oil: Brings all the ingredients together into a smooth sauce. Substitute: Avocado oil for a milder taste.
Tips
- Toast the pine nuts lightly to enhance their flavor before blending.
- Use fresh arugula for the best taste and a vibrant green color.
- Gradually add olive oil as you blend to achieve your desired consistency.
- Taste as you go and adjust the seasoning with salt and pepper.
- Store leftover pesto in an airtight container in the fridge, with a layer of olive oil on top to keep it fresh.
How to Serve
Arugula pesto is a versatile sauce that can brighten up a variety of dishes with its peppery flavor. It’s not just for pasta; its bold taste complements several other foods as well.
- As a Pasta Sauce: Toss it with your favorite pasta for a quick, flavorful meal. It pairs especially well with spaghetti, penne, or fusilli.
- On Sandwiches: Spread it on bread for a gourmet sandwich base. It adds a delicious zing to turkey, chicken, or veggie sandwiches.
- With Grilled Vegetables: Drizzle it over grilled vegetables like zucchini, bell peppers, or eggplant for an extra layer of flavor.
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Arugula Pesto
Ingredients
- 2 cups packed arugula leaves
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts toasted
- 1 garlic clove peeled
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
- Juice of ½ lemon optional
Instructions
- In a food processor, combine the arugula, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped.
- With the processor running, gradually add the olive oil in a steady stream until the mixture is smooth.
- Season with salt and pepper to taste. Add lemon juice if using and pulse again to mix.
- Taste and adjust the seasoning if necessary.
Nutrition
Notes
• Use fresh arugula for the best taste and a vibrant green color.
• Gradually add olive oil as you blend to achieve your desired consistency.
• Taste as you go and adjust the seasoning with salt and pepper.
• Store leftover pesto in an airtight container in the fridge, with a layer of olive oil on top to keep it fresh.