Fresh Arugula Pesto Recipe: Zesty Sauce for Pasta & Sandwiches

This arugula pesto is a fast, peppery alternative to classic basil pesto. Made with fresh arugula (rocket), pine nuts, Parmesan, garlic, lemon juice and olive oil, it comes together in about 5 minutes using a food processor. It works beautifully tossed with pasta or spooned over toast, sandwiches, roasted vegetables and grilled chicken.

In the UK, arugula is commonly called rocket, so you may see this labelled as rocket pesto. The leaves give a bright, slightly peppery note that’s balanced with Parmesan, lemon and a touch of sugar to mellow any bitterness.

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Recipe updated 01 June 2026: Clarified arugula/rocket wording, added pasta tips, storage and freezing advice, and troubleshooting for bitterness and texture.

Arugula pesto vs rocket pesto

Arugula and rocket are the same leafy green—“arugula” is used in the US and “rocket” in the UK. This recipe substitutes arugula for basil to create a peppery, zesty pesto with plenty of character.

Why this arugula pesto works

1. Ready in 5 minutes – everything goes into a food processor.
2. Fresh and peppery – arugula gives it a bolder flavour than basil pesto.
3. Balanced, not harsh – lemon, Parmesan and a little sugar soften the natural bitterness.
4. Great for using up greens – perfect for finishing a bag of salad leaves.
5. Easy to tweak – add more oil for looseness, more lemon for zing or extra cheese for richness.

Key ingredients and substitutions

The full ingredient list and measurements are in the recipe card below.

Arugula/rocket

Use fresh arugula leaves. Baby arugula is milder; wild rocket is more peppery. Avoid yellowed, wilted or wet leaves, which can dull the flavour.

Pine nuts

Lightly toasting pine nuts enhances their nuttiness, but it’s optional. Good substitutes are cashews, walnuts, almonds or macadamias.

Parmesan

Parmesan provides salty, savory depth. Pecorino Romano or Parmigiano Reggiano work well. For a vegan option, use a vegan hard cheese or nutritional yeast.

Garlic

Two cloves deliver a noticeable garlic presence; use one clove if you want a milder result or garlic paste for convenience.

Lemon juice

Fresh lemon brightens the pesto and balances the peppery leaves. Add a little zest if you prefer extra brightness.

Sugar

A small pinch softens the natural bitterness of arugula without making the pesto sweet. It’s optional but helps round the flavour.

Olive oil

Choose a good-quality virgin or extra virgin olive oil—the oil’s flavour is prominent. Increase the oil for a looser, more saucy texture.

How to make arugula pesto

1. Toast the pine nuts in a dry pan over medium heat for a few minutes until lightly golden and fragrant. Let them cool slightly.

2. Place the arugula, toasted pine nuts, Parmesan, garlic, lemon juice, sugar, salt and olive oil into a food processor.

3. Pulse until the pesto reaches your preferred texture, scraping down the sides once or twice. Avoid over-blending—some texture is desirable.

4. Taste and adjust: more lemon for brightness, more Parmesan for savouriness, or extra olive oil for a looser consistency.

5. Transfer to a jar or bowl and use immediately or store as instructed below.

How to use arugula pesto with pasta

For a quick pasta sauce, toss cooked pasta with 2–3 tablespoons of pesto per serving and a splash of the reserved pasta cooking water. The starchy water thins the pesto and helps it cling to the pasta without adding extra oil. Adjust the amount of pesto to taste.

Ways to use arugula pesto

With pasta – Toss with spaghetti, penne, gnocchi, ravioli or tortellini; loosen with pasta water.

On bread – Spread on toast, bruschetta, crostini, grilled cheese, sandwiches or wraps.

With vegetables – Spoon over roasted potatoes, sweet potatoes, zucchini, peppers, eggplant or mixed grilled vegetables.

With meat and fish – Serve with grilled chicken, steak, fish, shrimp or roast poultry.

As a dip or dressing – Stir into mayonnaise, yogurt, hummus or salad dressing, or serve as a dip with crackers and crudités.

For pizzas and tarts – Use as a base on pizza, savory tarts or puff pastry toppings.

Troubleshooting arugula pesto

My arugula pesto tastes bitter

Arugula is naturally peppery. Soften the bitterness by adding a little more lemon juice, Parmesan, sugar or olive oil.

My pesto is too thick

Add olive oil one tablespoon at a time. For pasta, loosen with reserved pasta water.

My pesto is too oily

Stir in more arugula, additional grated cheese or extra nuts to thicken and rebalance the texture.

My pesto turned dark

Leafy green pestos can darken with time. Store in an airtight container and pour a thin layer of olive oil on top to slow oxidation.

My pesto tastes too garlicky

Balance the flavour with more arugula, cheese, nuts or lemon juice. Next time, reduce to one garlic clove.

Storage

Keep arugula pesto in a clean airtight container in the refrigerator for up to 3 days. Smooth the surface and add a thin layer of olive oil before sealing to preserve colour.

Freeze pesto for up to 6 months. Portion into small jars or an ice cube tray, freeze, then transfer cubes to a freezer bag so you can defrost just what you need.

FAQ

More homemade sauces and dips

Try this arugula pesto as a direct swap for basil pesto in pasta and ricotta dishes, spread on toast or spooned over grilled chicken and roasted vegetables. It also pairs well with other quick sauces and dips you might enjoy making at home.