Arugula pesto is a flavorful sauce that adds a unique twist to many types of pasta, from spaghetti and tagliatelle to rigatoni and even gnocchi.
We recently used this recipe to make Potato Gnocchi with Gorgonzola, and the result was absolutely delicious!
Unlike the classic basil pesto, arugula pesto has a slightly bitter taste, which comes from the arugula (also known as rocket). However, the bitterness is balanced beautifully by the rich, nutty flavor of walnuts.
You can easily switch up the nuts and use almonds, hazelnuts, or pine nuts instead, depending on your taste or what you have on hand.
One of the best things about arugula pesto is how quick and easy it is to make. If you prepare it the day before, the flavors have time to meld together, making it even tastier.
This versatile sauce isn't just great for pasta; it's also perfect for adding a burst of flavor to soups, grilled vegetables, or simply spreading on toasted bread.
Give this recipe a try, and discover a new favorite way to enjoy your meals!
Ingredients
- Prep Time: 7 Min
- Cook Time: 2 Min
- Servings: 4
- 100 g (3.5 oz) of arugula
- 80 g (~3 oz) of shelled walnuts
- 30 g (3 tablespoons) of Parmigiano Reggiano
- 30 g (3 tablespoons) of Pecorino Romano
- 1 garlic clove
- 250 ml (1 cup) of extra virgin olive oil
- 2-3 ice cubes
Instructions
Step 1) - Start by toasting the walnuts to bring out their rich, nutty flavor. Place the walnuts in a dry pan over medium heat. Let them toast for about 2 minutes, stirring occasionally to make sure they don't burn. You’ll know they’re ready when they start to smell fragrant and turn a light golden brown. Once toasted, transfer the walnuts to a blender or food processor.
Next, add the Parmigiano-Reggiano and Pecorino cheeses to the blender. These cheeses add a savory, salty flavor that complements the peppery taste of the arugula. Also, toss in a peeled garlic clove for a bit of a kick. The garlic will give the pesto a nice depth of flavor.
Then start blending with EVO Oil. Pour in half of the olive oil to start. Blend the mixture on high speed for about 2 to 3 minutes. This initial blending helps the nuts, cheese, and garlic combine smoothly. The olive oil not only helps blend the ingredients but also adds a rich, silky texture to the pesto.
Step 2) - Now it’s time to add the arugula or rocket salad. The arugula is the star of this pesto, giving it a fresh, slightly spicy flavor. To keep the arugula’s vibrant green color, add a couple of ice cubes to the blender. The ice helps prevent the arugula from turning dark as you blend it.
Step 3) - Blend everything together on high speed for about 5 minutes, or until the pesto is creamy and smooth. As you blend, slowly drizzle in the remaining olive oil. Adding the oil gradually helps the pesto emulsify, giving it a perfect consistency.
Arugula can vary in flavor depending on the season and variety, so it’s important to taste your pesto as you go. If you want a bit more nuttiness, add a few more walnuts. For a cheesier taste, sprinkle in extra Parmigiano or Pecorino. Don’t be afraid to adjust the ingredients until the pesto tastes just right to you.
Serve and Enjoy
Once your arugula pesto is ready, transfer it to a small bowl. This pesto is perfect for tossing with your favorite pasta. When mixing the pesto with pasta, you may need to add a little bit of the pasta cooking water to help the pesto coat the pasta evenly. You can also drizzle in some extra olive oil for a smoother texture.
Enjoy your fresh, homemade arugula pesto with any type of pasta or use it as a spread for sandwiches and more!
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- Walnut Sauce: The Authentic Recipe
- Pesto Lasagna with Green Beans and Potatoes
Storage
To keep your arugula pesto fresh, transfer it to an airtight container as soon as it's made. Pour a thin layer of olive oil on top of the pesto before sealing the container. This helps prevent the pesto from oxidizing and turning brown. Store it in the refrigerator, where it will stay fresh for up to one week.
If you want to keep it longer, you can freeze the pesto. The arugula pesto will last in the freezer for up to three months. When you're ready to use it, simply thaw it in the refrigerator.
Tips
- Use Fresh, Young Arugula: For the best flavor, use fresh, young arugula leaves. Older leaves can be more bitter, so choosing tender, vibrant arugula will give your pesto a milder, peppery taste.
- Chill the Olive Oil: To prevent the pesto from becoming too bitter, especially when using a high-speed blender, chill your olive oil before adding it to the mix. This can help maintain the oil’s delicate flavor while blending.
- Adjust the Texture: If your pesto is too thick, you can adjust the texture by adding a bit of water or more olive oil. If it’s too thin, add a few more walnuts or cheese to thicken it up to your desired consistency.
Variations
- Arugula and Basil Pesto: For a more traditional pesto flavor with a twist, combine equal parts of arugula and fresh basil. This blend gives you the best of both worlds—the peppery kick of arugula and the sweet, fragrant notes of basil.
- Spicy Arugula Pesto: Add a bit of heat to your pesto by including a small chili pepper or a pinch of red pepper flakes during the blending process. This variation is perfect for those who love a spicy kick in their dishes.
- Arugula Pesto with Almonds: Swap out the walnuts for toasted almonds to give your pesto a slightly sweeter and more delicate nutty flavor. Almonds also make the pesto a bit creamier, adding a unique twist to the traditional recipe.
Recipe Card
Arugula Pesto Recipe with Walnuts
Ingredients
- 100 g arugula - 3.5 oz
- 80 g walnuts - ~3 oz, shelled
- 30 g Parmigiano Reggiano - 3 tablespoons
- 30 g Pecorino Romano - 3 tablespoons
- 1 garlic clove
- 250 ml olive oil - 1 cup, extra virgin
- 2-3 ice cubes
Instructions
- Place the walnuts in a dry pan over medium heat. Let them toast for about 2 minutes, stirring occasionally to make sure they don't burn.
- Once toasted, transfer the walnuts to a blender or food processor.
- Add the Parmigiano-Reggiano and Pecorino cheeses to the blender. Also, toss in a peeled garlic clove.
- Pour in half of the olive oil to start. Blend the mixture on high speed for about 2 to 3 minutes.
- Add the arugula salad. To keep the arugula’s vibrant green color, add a couple of ice cubes to the blender.
- Blend everything together on high speed for about 5 minutes, or until the pesto is creamy and smooth. As you blend, slowly drizzle in the remaining olive oil.
- Once your arugula pesto is ready, transfer it to a small bowl. This pesto is perfect for tossing with your favorite pasta. When mixing the pesto with pasta, you may need to add a little bit of the pasta cooking water to help the pesto coat the pasta evenly. You can also drizzle in some extra olive oil for a smoother texture.
Jeffrey says
Sounds awesome!