Arugula Pesto

When summer gardens and farmers markets overflow with arugula, it’s time to think beyond salads. One of the most delicious ways to use up this peppery green? Pesto. Arugula pesto is bold, vibrant, and just a little wild—perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled veggies.

Unlike traditional basil pesto, arugula brings a spicy, mustard-like kick that pairs beautifully with garlic, lemon, and Parmesan. It’s also incredibly easy to make and stores well in the fridge or freezer, so you can keep a taste of summer on hand long after the season fades.

Tip: For an added herbal boost, toss in a handful of lemon balm leaves with the arugula.

Ingredients:

2 cups fresh arugula, packed
1/2 cup pine nuts
1/2 cup freshly grated Parmesan cheese
2 garlic cloves
1/2 cup olive oil
1 lemon, juiced
salt and pepper to taste

Making the pesto is incredibly simple. Add the arugula, pine nuts, parmesan cheese, and garlic in a food processor and blend until finely chopped.

While blending, drizzle the olive oil and lemon juice until smooth.

Tip: You can adjust the thickness of your pesto by slowly adding more olive oil.

Season with salt and pepper to taste. Remember to taste as you add the seasoning. You can always add more, but you can’t take it out.

Store in an airtight container for up to a week or use an ice cube tray to freeze single servings of the sauce. Once the tray is frozen, toss the pesto cubes into a freezer bag for storage.