This vibrant Arugula Pesto is a game-changer, blending peppery arugula with creamy Parmesan and nutty pine nuts in just 5 minutes. Its bold, fresh flavor adds a zesty kick to pasta, sandwiches, or even roasted veggies, making it a versatile kitchen staple. The smooth, velvety texture clings perfectly to every bite, while the bright green hue promises a burst of freshness. Whether you’re short on time or craving something special, this pesto delivers big flavor with minimal effort.
What makes this recipe shine is its simplicity and depth of flavor. The arugula’s slight bitterness balances beautifully with the richness of olive oil and the sharpness of garlic. Each spoonful is a harmonious blend of earthy, tangy, and savory notes, perfect for elevating any dish. Plus, it’s ready in a flash, so you can enjoy gourmet taste without the wait. Whip up a batch and let this pesto become your go-to for adding a fresh, flavorful twist to meals.
Fresh & Flavorful Ingredients
- 2 cups arugula (packed, for a peppery kick)
- ½ cup raw cashews (or substitute with pine nuts or walnuts)
- ⅓ cup extra-virgin olive oil (use high-quality for best flavor)
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 2 tablespoons water (to adjust consistency)
- 1 small garlic clove (adjust to taste)
- Heaping ¼ teaspoon sea salt (or to taste)
- Freshly ground black pepper (several grinds, for added depth)
Simple Steps to Creamy Pesto
- Combine ingredients: In a blender, add the arugula, cashews, olive oil, lemon juice, water, garlic, salt, and black pepper.
- Blend until creamy: Process on high until the mixture is smooth and well combined, scraping down the sides as needed.
- Taste and adjust: Check for seasoning and add more salt, pepper, or lemon juice if desired.
- Serve immediately: Use as a pasta sauce, spread, or dip. Store leftovers in an airtight container in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This vibrant arugula pesto is incredibly versatile! Toss it with pasta for a quick dinner, spread it on sandwiches or wraps, or use it as a dip for fresh veggies. It’s also fantastic as a topping for grilled chicken, fish, or roasted vegetables. Pro tip: Thin it with a bit more olive oil or water for a drizzle-worthy sauce!
Keep It Fresh: Storage Tips
Store your arugula pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag—perfect for single servings!
Mix It Up: Recipe Variations
Feel free to customize this pesto to suit your taste! Swap cashews for almonds or walnuts, or add a handful of Parmesan cheese for extra richness. If you prefer a milder flavor, reduce the garlic or use spinach in place of half the arugula. Get creative and make it your own!
Quick and Easy: Time-Saving Tips
To save even more time, use pre-washed arugula and pre-peeled garlic. If you’re making this pesto ahead, blend everything except the oil, then add the oil just before serving to keep it fresh and vibrant. Effortless and delicious!
Arugula Pesto
Equipment
- blender
Ingredients
- 2 cups arugula
- 1/2 cup raw cashews
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 small garlic clove
- 1/4 teaspoon sea salt Heaping
- Freshly ground black pepper
Instructions
- In a blender, combine the arugula, cashews, oil, lemon juice, water, garlic, salt, and several grinds of pepper and blend until creamy.
- See the blog post above for serving suggestions.