Arugula Pesto

This peppery Arugula Pesto deviates from the classic pesto with the substitution of arugula for basil and almonds in place of pine nuts. The result is just as tasty, but bright and peppery. This recipe is also gluten-free, low-carb, and keto friendly. With one substitution, this recipe can also be made vegan.

I am always amazed that some people can be healthy enough to bring a salad to work for lunch each day.  I can do it maybe once a week. After that, I feel like I am eating rabbit food.

My solution to enjoying my greens? I prefer pesto. That isn’t to say I don’t enjoy salad. I like a mouthful of all the flavors.

It’s a lot of the components of salad, put into a beautiful green paste. The paste is deeply flavorful, plus it will fill you in a way the a salad just won’t.

How to enjoy this is up to you: pasta, zoodles, with veggies, or on a cracker with some cheese. This recipe is peppery and bright in flavor. If you find basil pesto to be overwhelming, give this recipe a try.

Watch Me Make This (44 Seconds)

How to Modify This for Different Diets

• If you are vegan, swap out the parmesan cheese for Nutritional Yeast or other vegan substitute
• If you are on a low carb or keto diet, the enjoy this with cheese or zucchini noodles. A pesto sauce is usually high in fat, but they are the “good fats” to have.
• If you are gluten-free double-check all the ingredients to make sure they are gluten-free. Unfortunately with buying various products there is always the possibility of cross-contamination. Check packages to be certain.

Tips on Making Arugula Pesto

• Be sure to use the pulse feature of your food processor to control the texture. You’ll probably have to stop and scrape down the sides with a spatula to get this mixed as it contains quite a bit of greens.
• If you are making pasta to serve with this, reserve some of the pasta water to create a creamier sauce.
• If you are having pasta with this, then consider a “rigate” variety. It means ridge, so it will hold on to a sauce better than a smooth shaped pasta.
• I prefer blanched almonds that do not have the skin attached to them.
• Mix this in right before serving. This sauce is best enjoyed freshly mixed in.
• If you have left over pesto, store separately. This will keep the greens fresher tasting.
• This will last in the refrigerator for about 3 days.

How to Make Arugula Pesto

Step 1: Get all of your ingredients measured. Zest and juice the lemon.

Step 2: Add ingredients to food processor. You’ll need to stop. Scrape the sides and keep adding greens until you get them all in.

Step 3: Season pesto. If it tastes flat, consider adding more vinegar or lemon juice if you have. If not, figure out a way to enjoy this.

Step 4: Enjoy with zucchini noodles, pasta, on a cracker or with cheese. I opted for pasta, but feel free to pair this with what you like. A protein would compliment this meal or enjoy it without one as it is very filling.

I hope you enjoy this Arugula Pesto!

If you try this, would you mind hitting the “Rate” button? I’d love to know what you thought of it. If you modified the original recipe here, please let me know how it turned out. I love comments!

If you’ve tried this Arugula Pesto or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you! You can also FOLLOW ME on Facebook, Instagram, Twitter, and Pinterest to see what I’m up to.

Adapted from Sur La Table Cooking Class:

Arugula Pesto

This peppery Arugula Pesto deviates from the classic pesto in the substitution of arugula for basil and almonds in place of pine nuts. The result is just as tasty, but bright and peppery. This recipe is also gluten-free, low-carb and keto friendly. With one substitution, this recipe can also be made vegan.

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: arugula peso, arugula recipes, pesto

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 250kcal

Author: becomebetty

Ingredients

• 2 cloves garlic
• 3/4 cup almonds I prefer blanched and toasted.
• 7 ounces arugula I used one 7 ounce bag of baby arugula.
• 1 bunch parsley washed, stems removed
• 1/3 cup extra virgin olive oil
• 1/3 cup parmesan cheese
• 1/4 cup red wine vinegar
• 1 lemon zested & juiced
• salt & pepper to taste

Kitchen Equipment Needed to Make This

• Food Processor

Instructions

• In a food processor add garlic, almonds, half of the arugula, and parsley and pulse. Since these items are bulky, scrape down the sides.
• Add remaining arugula, olive oil, parmesan cheese, vinegar, lemon zest, lemon juice, and pulse until it comes a mostly smooth paste.
• Taste. Season with salt and pepper. If this tastes flat and salt and pepper aren't fixing it, then add more vinegar or lemon juice until you enjoy the brightness of this pesto.

Video

Notes

• Be sure to use the pulse feature of your food processor to control the texture. You'll probably have to stop and scrape down the sides with a spatula to get this mixed as it contains quite a bit of greens.
• If you are making pasta to serve with this, reserve some of the pasta water to create a creamier sauce.
• If you are having pasta with this, then consider a "rigate" variety. It means ridge, so it will hold on to a sauce better than a smooth shaped pasta.
• Mix this in right before serving. This sauce is best enjoyed freshly mixed in.
• If you have left over pesto, store separately. This will keep the greens fresher tasting.
• Will last about 3 days in an air tight container in the refrigerator.

Nutrition Facts

Arugula Pesto

Amount Per Serving

Calories 250 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 3g 15%

Cholesterol 3mg 1%

Sodium 104mg 4%

Potassium 325mg 9%

Total Carbohydrates 7g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 7g 14%

Vitamin A 32.6%

Vitamin C 33.3%

Calcium 18.6%

Iron 11.1%

* Percent Daily Values are based on a 2000 calorie diet.

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