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Arugula Pesto

Total Time

Prep/Total Time: 10 min.


3/4 cup

Updated: Dec. 03, 2022
We had an abundance of arugula in our garden, so I turned it into pesto. The flavor of arugula can vary from mild to peppery. If it's very spicy, try substituting spinach for half of it and that should balance it out nicely. —Courtney Stultz, Weir, Kansas
Arugula Pesto Recipe photo by Taste of Home


  • 4 cups fresh arugula
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sea salt
  • 1/2 cup olive oil


  1. Pulse first six ingredients in a food processor until chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store tightly covered in refrigerator; use within 5 days.

Nutrition Facts

2 tablespoons: 43 calories, 4g fat (0 saturated fat), 0 cholesterol, 324mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.

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