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Arugula Pesto

Erin Sellin

5 from 1 vote

Mar 05, 2013, Updated Dec 06, 2024

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Arugula Pesto- an earthy and heart-healthy blend of fresh arugula, basil, garlic and walnuts for a versatile sauce or marinade.

Pesto sauce is high up there on my list of all-time favorite sauces. Compared to others, it is so verstile and can be used to top, dip, marinate, coat or toss. Pair that with its cheery green hue and garlicky flavor and you’ve got a winner.

 

In its most basic version, pesto is nothing more than basil, garlic, olive oil and pine nuts, but is one of those recipes that begs for customizations. For me, that meant adding arugula, which is another leafy green known for its peppery taste. Walnuts were swapped for pine nuts because they are a heart-healthy fat and also slightly more budget friendly. Other modifications are minimal easily adjusted.

Ingredients for Arugula Pesto

One of the great things about this arugula pesto recipe is its ease, but also flexibility. Nearly any of these ingredient amounts can be adjusted up or down based on preference or what you happen to have on hand.

• Basil- Fresh basil is the base for most pestos, although many use a blend of basil.
• Arugula or Arugula/Spinach Blend– If you can’t get your hands on enough arugula or just want a subtle peppery taste, supplement with another heart-healthy green, spinach. Make sure to pack it into the measuring cup well to get the full amount.
• Fresh parsley– Dried parsley won’t do in this case. Use fresh flat leaf, or Italian parsley.
• Walnuts- These give the sauce depth, body and flavor, but if you have a nut allergy in your house, omitting them is best and you’ll still have a fantastic sauce.
• Olive oil- The base and also used to make sure the greens stay green. It prevents them from oxidizing too much.
• Garlic- Fresh garlic only! You’ll love the lovely flavor for muted or sweetness if you opt for jarred.
• Parmesan cheese- Take the extra time to grate fresh off-the-block. Shaker parmesan cheese doesn’t boost much flavor other than salt and might leave a gritty texture behind.
• Chicken stock- Used to thin out this thick paste, it can be increased or decreased based on the intended use.
• Salt- Helps to preserve and enhance natural flavors.
• Black pepper- If you aren’t a huge fan of pepper, the arugula alone might be enough for your taste buds. Use white pepper for a less pronounced flavor.

How to Make Pesto

Old school techniques of making pesto used a mortar and pestle, now days a small food processor or blender are your best bets. The texture can also be adjusted from a super fine paste to a hearty and coarse chopped chutney.

1. Combine the basil, arugula, parsley, walnuts, olive oil, and garlic in the food processor or blender and process until it forms a smooth paste. Doing these first ensures the correct level of blending, if you add it all at once, too much liquid prevents the leafy greens and garlic from breaking down enough.
2. Add the cheese, stock, salt and pepper and pulse until combined.

What to Use Pesto On

What can’t you use it on is really the question. These are my favorite uses:

• Toss with pasta– probably the most common use!
• Mix with plain Greek yogurt or mayonnaise as a spread for sandwiches, crostini or wraps.
• Use as a marinade when blended with plain Greek yogurt or additional water.
• Salad dressing– drizzle it on a classic caprese salad or any other salad you can think of.
• Burger topping– Make any burger into a caprese burger with pesto, mozzarella cheese and roasted tomatoes.
• Dip it– I like use it as a dip for crudite platters.

Storage & Freezing

Pesto has all of the elements for a shelf stable sauce, but with that said, it is best stored in an airtight container in the refrigerator for up to a week.

It is also freezer friendly. Store in small airtight containers or plastic bags or evenly divide into cheap ice cube trays. After it is frozen, pop them out and place into an airtight plastic bag.

While some do can and preserve, the addition of cheese and not heating make it not recommended for homemade pesto. If you’d like to store it long term, we highly recommend freezing.

Recipe With Pesto

• Pesto Cavatappi
• Chicken Pesto Wraps
• Creamy Pesto Tortellini
• Italian Chicken Bake
• Chicken Pesto Pasta

5 from 1 vote

Arugula Walnut Pesto

By Erin Sellin

Peppery arugula and walnuts give lots of flavor to this healthy pesto.

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 10

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Ingredients 

1x2x3x

• ▢ 1 cup basil leaves
• ▢ 1 1/2 cup arugula/spinach mix
• ▢ 1/2 cup fresh parsley
• ▢ 3 Tablespoons walnuts
• ▢ 3 Tablespoons olive oil
• ▢ 4 cloves garlic
• ▢ 1/2 cup Parmesan cheese
• ▢ 1/3 cup chicken broth
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper

Instructions 

• Combine basil, arugula, parsley, walnuts, olive oil, and garlic in the food process. Process until a smooth paste forms.
• Add cheese, broth, salt and pepper. Pulse until combined.
• Add additional broth to thin out if necessary.

Notes

Adapted from Cooking Light

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 350mg | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Course: Side Dish Recipes

Cuisine: American

Servings: 10

Calories: 72

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