Homemade Arugula Pesto is a versatile condiment characterized by a pungent, slightly bitter flavor, making it an excellent alternative to classic Genoese pesto. Quick and easy to make, it's ideal for pasta, focaccia, and flatbreads, or as a refreshing appetizer.
Arugula pesto can be made in just a few minutes and with just a few ingredients. Wild arugula has a more intense and aromatic flavor, while common arugula is milder: choose your favorite type based on your taste.
It's the perfect topping for cold pasta in the summer, but it's also great as a warm main course. Try it on toasted bread with burrata and lemon zest: it's a fresh, flavorful, and irresistible combination.
What is Arugula Pesto?
Arugula pesto is a more modern twist on the ancient Ligurian tradition of pesto, which historically refers to the Genoese version made with basil, pine nuts, garlic, Parmigiano, and olive oil. While basil pesto (pesto alla genovese) has roots going back to the 19th century and is deeply tied to the maritime trade of Genoa—where basil thrived in the mild Ligurian climate—arugula pesto likely emerged later as a regional and seasonal adaptation, especially in southern Italy, where peppery wild rucola grows abundantly.
The key difference lies in flavor and character: basil pesto is sweet, herbaceous, and aromatic, while arugula pesto has a sharper, slightly bitter, and more pungent profile. This makes it a bolder condiment, often paired with walnuts instead of pine nuts, and sometimes balanced with a mix of Parmigiano and Pecorino for extra depth.
Pro Tips for The Best Arugula Pesto?
- Choose young, tender arugula leaves for they offer a milder flavor, less bitterness.
- Wash and dry thoroughly to prevent a watery pesto and separation.
- Lightly toast the nuts because it enhances aroma; cool before blending.
- Mix cheeses: Parmigiano Reggiano for creaminess + Pecorino for a savory kick.
- Use fresh, small garlic cloves for a milder bite; blanch briefly if you want to soften sharpness.
- Balance bitterness: add a little extra olive oil or a pinch of sugar if the arugula is very peppery.
- Pick a fruity, mild extra virgin olive oil, so that it complements rather than overpowers.
- Pulse, don’t over-blend: it keeps color vibrant and flavor fresh.
Why is My Arugula Pesto So Bitter?
Your arugula pesto can turn out bitter for a few common reasons: mature arugula leaves have a naturally stronger, peppery bite; over‑processing in a blender can bruise the leaves and release bitter compounds; or using an overly robust extra virgin olive oil can amplify that sharpness.
To soften the flavor, opt for young, tender leaves, pulse gently instead of blending continuously, and choose a milder, fruitier oil.
Can I Skip Nuts in Arugula Pesto?
Yes, you can skip nuts in arugula pesto—though they do add creaminess, body, and a toasty depth of flavor. If you leave them out, the pesto will be lighter and more peppery, so you might want to compensate by adding a little extra cheese or a splash more olive oil for richness. Some people also replace nuts with seeds, like sunflower or pumpkin seeds, for a similar texture without the allergens.
What Can I Use Arugula Pesto For?
Arugula pesto is incredibly versatile—you can toss it with pasta for a quick, flavorful meal, spread it on crostini or sandwiches, swirl it into soups for a peppery kick, or use it as a dressing for grilled vegetables, salads, or grain bowls. It also works beautifully as a sauce for fish, chicken, or roasted potatoes, adding a fresh, slightly spicy twist to almost any dish.
How Long Does Arugula Pesto Last?
Arugula pesto will keep for about 3–4 days in the refrigerator if stored in an airtight container with a thin layer of olive oil on top to prevent oxidation.
Can I Make Arugula Pesto Ahead of Time?
Yes—you can absolutely make arugula pesto ahead of time. In fact, preparing it a few hours in advance can help the flavors meld beautifully. Just store it in an airtight container in the fridge with a thin layer of olive oil on top to protect the vibrant green color and prevent oxidation.
Can I Freeze Arugula Pesto?
Yes—you can freeze arugula pesto very well, and it’s a great way to preserve its fresh flavor for months. The best method is to portion it into small containers or an ice cube tray, then cover the surface with a thin layer of olive oil to protect the vibrant green color. Once frozen, transfer the cubes to a freezer bag and store for up to 2–3 months. Thaw only what you need in the fridge or at room temperature, and avoid reheating directly to keep the flavor bright and fresh.
How to Store Arugula Pesto
Transfer it to an airtight container and smooth the surface. Pour a thin layer of extra virgin olive oil on top to protect it from air and prevent oxidation. It will keep its flavor and color for about 3–4 days
Ingredients
How to Make Arugula Pesto
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To prepare the arugula pesto, first toast the walnut kernels for a few moments in a non-stick pan. If you prefer, you can use pine nuts, blanched almonds, or cashews instead of walnuts.
To prepare the arugula pesto, first toast the walnut kernels for a few moments in a non-stick pan. If you prefer, you can use pine nuts, blanched almonds, or cashews instead of walnuts.
To prevent the arugula leaves from oxidizing and losing their bright green color, we recommend freezing the blender blades for a few minutes before proceeding. Then, place the fresh arugula in the bowl.
To prevent the arugula leaves from oxidizing and losing their bright green color, we recommend freezing the blender blades for a few minutes before proceeding. Then, place the fresh arugula in the bowl.
Then add the garlic clove, grated parmesan and pecorino cheese, toasted walnuts, a pinch of salt and a grind of pepper.
Then add the garlic clove, grated parmesan and pecorino cheese, toasted walnuts, a pinch of salt and a grind of pepper.
Blend several times, with short pulses, so as not to overheat the blades, and pour in the extra virgin olive oil in a thin stream continuing to blend until you obtain a creamy and smooth sauce.
Blend several times, with short pulses, so as not to overheat the blades, and pour in the extra virgin olive oil in a thin stream continuing to blend until you obtain a creamy and smooth sauce.
Once ready, transfer the arugula pesto to a small bowl and use it as you prefer. Alternatively, store it in the refrigerator in an airtight container for up to 2 days.
Once ready, transfer the arugula pesto to a small bowl and use it as you prefer. Alternatively, store it in the refrigerator in an airtight container for up to 2 days.
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