5-Minute Arugula Pesto
This 5-minute arugula pesto offers a vibrant, peppery alternative to traditional basil pesto, perfect for quickly elevating pasta, sandwiches, or as a flavorful dip.
For 6 servings
Gather all ingredients. In the bowl of a food processor, combine the fresh arugula, walnuts (or pine nuts), grated Parmesan cheese, and the peeled garlic clove.
Pulse the mixture several times, scraping down the sides of the bowl as needed, until the ingredients are finely chopped and form a coarse paste.
With the food processor running on low speed, slowly stream in the extra virgin olive oil through the feed tube until the pesto is smooth and well-emulsified.
Add the fresh lemon juice, fine sea salt, and freshly ground black pepper to the pesto. Pulse a few more times to combine thoroughly.
Taste the pesto and adjust seasoning as needed. You might want more salt, pepper, or a bit more lemon juice for brightness.
Serve immediately with pasta, as a spread for sandwiches, a dip for vegetables, or stirred into soups and stews.
To store, transfer the pesto to an airtight container. Pour a thin layer of olive oil over the surface to prevent oxidation and keep it vibrant green. Refrigerate for up to 5-7 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast Your Nuts: For a deeper, nuttier flavor, lightly toast the walnuts or pine nuts in a dry pan over medium heat for 3-5 minutes until fragrant before adding them to the food processor. Let them cool completely.
- 2Adjust Consistency: If your pesto is too thick, add a tablespoon or two more olive oil or a splash of water until it reaches your desired consistency. If it's too thin, add a few more nuts or a bit more Parmesan.
- 3Prevent Browning: To keep your pesto from browning, press a piece of plastic wrap directly onto the surface before sealing the container. A thin layer of olive oil on top also helps create a barrier.
- 4Garlic Intensity: For a milder garlic flavor, you can blanch the garlic clove in boiling water for 30 seconds before adding it to the food processor.
Adapt it for your goals.
Nut-Free
Replace walnuts/pine nuts with sunflower seeds or pumpkin seeds for a nut-allergy friendly version, or omit nuts entirely and increase cheese slightly.
VeganVegan
Substitute Parmesan cheese with nutritional yeast (about 2-3 tablespoons) for a cheesy, umami flavor.
Herb BlendHerb Blend
Combine arugula with other fresh herbs like basil, parsley, or mint for a more complex flavor profile.
Why this is on our healthy list.
Rich in Antioxidants
Arugula is packed with vitamins A, C, and K, as well as glucosinolates, which are powerful antioxidants that help protect cells from damage.
Heart-Healthy Fats
Extra virgin olive oil and walnuts provide monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
Bone Health Support
Arugula is a good source of Vitamin K, essential for bone mineralization and blood clotting, while calcium from Parmesan cheese also contributes to strong bones.
Frequently asked questions
Yes, pesto freezes beautifully. Portion it into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag for up to 3-6 months.
