This quick 5-minute arugula pesto combines peppery arugula with garlic, walnuts and Parmigiano Reggiano for a bright, flavour-packed sauce. It’s incredibly versatile — perfect for spreading on sandwiches, tossing with salads, stirring through pasta or gnocchi, or drizzling over roasted vegetables.
I’m a fan of all kinds of pesto — from classic basil to pistachio, sun-dried tomato and Sicilian pesto alla trapanese — and this arugula version is one of my favourites when I want something peppery and fresh.
The best part is how quickly it comes together: everything goes into a food processor and is blitzed until smooth. It’s effortless, fast and full of flavour.
Use it as a sandwich spread, toss a spoonful through salad greens, mix it with warm pasta or gnocchi, or spoon it over roasted vegetables or grilled fish. We’ve been particularly loving it with gnocchi — it’s simple and delicious.
Tip: Arugula can sometimes be quite peppery or slightly bitter. If the pesto tastes too strong, stir in a little fresh lemon juice to balance and brighten the flavours.
Below you’ll find the full recipe, step-by-step photos, useful tips and simple variations.
Ingredient notes and substitutions
- Arugula (rocket): If you find arugula too bitter, substitute half with fresh basil or parsley for a milder flavour.
- Walnuts: Many nuts work well here — pine nuts, pistachios, cashews or almonds are all good alternatives.
- Parmigiano Reggiano: Pecorino Romano can be used if you prefer a sharper, saltier cheese.
Visual walk-through of the recipe
Making pesto couldn’t be simpler: add the ingredients to a food processor and pulse to a smooth paste. If the pesto is too thick, stream in extra olive oil until you reach your desired consistency.
Variations
- Add herbs: Replace half the arugula with basil or parsley to change the flavour profile.
- Add lemon: A squeeze of fresh lemon juice brightens the pesto and cuts any bitterness — add to taste after blending.
Some delicious ways to use pesto
The recipes listed below use different pestos, but you can easily swap in this arugula pesto in any of them.
Antipasti
Pea Pesto and Goats’ Cheese Bruschetta
Mains
Chicken Pesto Ciabatta
Pasta
Pasta With Green Beans, Tomatoes & Pesto
Soups
Ligurian Minestrone Soup with Pesto
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Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and sometimes video to help you get the best result first time.
Arugula Pesto
By Emily
Ingredients
- 3 cups (45g) arugula (rocket)
- 1/2 cup (50g) walnuts
- 1/3 cup (65ml) extra virgin olive oil
- 1 garlic clove
- 1 scant cup (50g) Parmigiano Reggiano, finely grated
Optional ingredient
- Fresh lemon juice, add to taste if the pesto is bitter
Instructions
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Place the arugula, walnuts, olive oil, garlic and grated Parmigiano Reggiano in a food processor. Blitz until you have a smooth paste. If needed, add more olive oil to achieve your preferred consistency.
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If the pesto tastes too bitter or peppery, add a little fresh lemon juice, starting with a small amount and adjusting to taste.
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Use the pesto immediately or store it in the fridge — see notes below for storage and freezing tips.
Notes
Freezing: Pesto freezes well for 3–4 months. Freeze in small portions (an ice cube tray works well) so you can defrost only what you need.
Ways to use it
- Toss with pasta or gnocchi, emulsifying with a little pasta cooking water.
- Spread on sandwiches, or mix with mayonnaise or sour cream for a creamy spread.
- Spoon over roasted vegetables, grilled meat or fish.
- Stir through salads for extra flavour.
Helpful Info for All Recipes
- I use extra virgin olive oil in these recipes unless noted otherwise.
- All vegetables are medium sized unless specified.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.