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Arugula Pesto

Easy Arugula Pesto

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 heaping cup 1x


This arugula pesto recipe is bright green and peppery: an ideal way to use this leafy green! Serve on pasta, bread, pizza and more.


  • 1/2 cup roasted unsalted cashews
  • 1/2 cup grated or shredded Parmesan cheese
  • 2 medium garlic cloves
  • 2 cups packed baby arugula leaves (or chopped arugula*)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil


  1. In a food processor, combine the cashews, Parmesan cheese, and peeled garlic cloves. Process until finely ground, about 20 to 30 seconds.
  2. Add the arugula, lemon juice, sugar and kosher salt. Turn on the food processor and gradually pour in the olive oil: blend until it combines into a thick, oily sauce. Eat immediately or refrigerate up to 1 week (it solidifies in the refrigerator so bring to room temperature before serving). You can also freeze for several months.


*We recommend baby arugula because the flavor is milder: standard arugula that comes in bunches has a more bitter, spicy flavor.

  • Category: Sauce
  • Method: Blended
  • Cuisine: Italian
  • Diet: Vegetarian