Easy Basil and Arugula Pesto Recipe

Can we all agree that homemade pesto > store-bought pesto? Well, if you need convincing, then my basil arugula pesto recipe will definitely do the trick. This quick, simple recipe offers a variation on classic basil pesto, adding peppery arugula and salty pecorino cheese, resulting in a delightfully flavorful sauce with a beautiful green color.

Basil and arugula pesto on a piece of toast with tomatoes.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Favorite Ways to Use This Basil Arugula Pesto

This versatile sauce is a great way to make a satisfying and easy meal out of simple ingredients:

  • Make an arugula pesto pasta by tossing with a half pound of pasta, cooked al dente. I like a pasta like farfalle, orecchiette, or penne, with shapes that "hold on" to the pesto.
  • Mix a Pesto Vinaigrette (see "Variations," below) with shredded chicken to make an easy pesto chicken salad.
  • Spread it onto store-bought or homemade pizza crust for a peppery flavor to pair with creamy mozzarella, fontina, earthy mushrooms, and prosciutto.
  • Make an easy weeknight dinner of roast chicken and pesto. Spread half of the pesto under the skin of the chicken and brush the rest over the legs and thighs before roasting.
  • This pesto is one of my favorite sauces to toss with mildly flavored roasted cauliflower, broccoli, carrots, or brussels sprouts.
  • Spread it onto crostini and top with tomatoes and mozzarella.
  • Use it as a dipping sauce for garlic knots or breadsticks (yum!)
Roasted vegetable sandwich with arugula pesto.

Top Three Tips for Making Amazing Arugula Pesto

  1. Use good quality, fresh ingredients: When making fresh pesto, it's important to use high quality ingredients to get a high quality fresh flavor. Especially in a recipe like this one, with few ingredients, where poor quality will have nowhere to hide!
  2. Thick or thin? Your choice!: I like traditional pesto on the thicker side, so I can spread it onto toasted ciabatta or mix it into hot pasta. If you are using it for a reason that calls for more of a sauce, thin it to you desired consistency with a little extra olive oil or even lemon juice.
  3. Do a taste test: Not all arugula are created equal. Baby arugula will still have a peppery bite, but regula arugula will create a more bitter pesto. Taste your ingredients before you add them to your pesto. Then taste your pesto for saltiness after adding the cheese and before adding any more salt.

Ingredients and Special Equipment

Please check the recipe card at the bottom of this post for specific quantities.

Ingredients.

Basil And Arugula Pesto Ingredients

  • Fresh basil: traditional basil pesto
  • Fresh arugula: Adds a peppery kick to the pesto. Look for it near the other salad greens in your grocery story. Fun fact: arugula pesto is also called "rocket pesto."
  • Garlic: You will need 6-8 fresh garlic cloves to yield 2 tbsp.
  • Extra virgin olive oil: Use a good quality olive oil, as the flavor comes through among the few other ingredients.
  • Almonds: Classic pesto uses pine nuts, but I like to use almonds because they are more cost effective, easier to fine and, quite frankly, don't make that much of a difference. See "Variations" below for other substitutes.
  • Pecorino romano cheese: I choose pecorino cheese over the traditional parmesan cheese, as I think it adds a little extra "zest" and "zing." Use parmesan if preferred!
  • Salt and pepper

Recommended Equipment

  • Food processor or blender: To make a smooth pesto. This recipe only makes about 1 cup, so a smaller food processor may suffice.
  • Rubber spatula: To scrape down the sides of the food processor or blender.

Step By Step Photos and Instructions

  1. Place the basil and the arugula in the work bowl of a food processor. Add the garlic and pulse 10-12 times to make a roughly chopped mixture.

2. Add the olive oil in a slow stream down the feed tube while the machine is running. Stop to scrape down the sides of the bowl with a rubber spatula as necessary.

3. Add the almonds and cheese and puree until smooth, 30-45 seconds more. Season to taste with salt and pepper. Transfer to an airtight container if not using right a way and chill for up to 2 weeks. Makes about 1 cup.

Piece of toast with basil arugula pesto and tomatoes.

Variations on Arugula Pesto

  • Change up the leafy greens: Classic pesto is an easy way to use up any leftover greens that you have in the fridge or that happened to look especially good at the farmers market. Instead of an arugula basil pesto, try any combination of kale pesto, spinach pesto, parsley, or cilantro pesto.
  • Nut variations: Traditional pesto has pine nuts, but I like to play around with substitutions, as in this recipe. Walnuts, hazelnuts, pistachios, or even pumpkin seeds are other ideas.
  • Add a lemony twist: Create an even more vibrant pesto with a lemon zest and fresh lemon juice from one medium lemon.
  • Make it a vinaigrette: Another great idea for fresh pesto is to turn it into a vinaigrette. Mix it with 3 tablespoon vinegar, juice of one lemon, and an additional ¼ cup olive oil.

Make Ahead and Storage Tips

  • Make ahead/refrigeration: Prepared pesto can be refrigerated for up to two weeks in an airtight container or a mason jar. To further preserve freshness and its bright green color, cover the top of the pesto with a thin layer of olive oil before refrigerating. mason jar
  • Freezing instructions: If you want to store pesto for longer, freeze it in portions (ice cube trays are the perfect size.) Store frozen portions in a freezer bag for 3-4 months.
Roasted vegetable sandwich.

Arugula Pesto Troubleshooting / FAQs

Can I store Pesto At Room Temperature?

No, you should not leave fresh pesto out of the refrigerator for long periods of time. Once prepared, good pesto needs to be refrigerated, since the cheese can spoil at room temperature, and exposure to air can decrease its quality.

How Can I make Vegan Arugula Pesto?

To make this a vegan pesto, substitute ½ cup nutritional yeast for the cheese, which will yield a similar nutty, cheesy flavor.

How do I store My leftover Greens?

If you have extra basil or a partial bag or arugula after making pesto, thoroughly dry the leaves. Wrap them loosely in a paper towel and then place them in a plastic bag or airtight container in your crisper drawer. Use within a few days for salads, pastas or egg dishes.

Check Out some More Favorite ways to Showcase Fresh Herbs

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

Homemade basil arugula pesto on a piece of toast with tomatoes.

Easy Basil and Arugula Pesto

Julie Hession
I've layered this zesty Basil and Arugula Pesto on sandwiches, mixed it into chicken salad, spread it onto crostini, and even made it into a vinaigrette for grilled vegetables and salad. It comes together in minutes and keeps well in the refrigerator to use however and whenever you like!
Prep Time 10 minutes
Servings 16
No ratings yet
Print Recipe Pin Recipe

Equipment

  • 1 Blender or food processor

Ingredients
 
 

  • 1 cup packed basil leaves
  • 1 cup packed arugula leaves
  • 2 tablespoon minced fresh garlic (6 to 8 cloves)
  • ¾ cup extra-virgin olive oil
  • cup sliced or slivered almonds
  • 1 cup grated Pecorino Romano cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Instructions
 

  • Place the basil and the arugula in the work bowl of a food processor. Add the garlic and pulse 10-12 times to make a roughly chopped mixture.
  • Add the olive oil in a slow stream down the feed tube while the machine is running. Stop to scrape down the sides of the bowl with a rubber spatula as necessary.
  • Add the almonds and cheese and puree until smooth, 30-45 seconds more. Season to taste with salt and pepper. Transfer to an airtight container if not using right a way and chill for up to 2 weeks.

Notes

  • Makes about 1 cup of pesto.
  • Pesto can be frozen for about 4 months for later use.  The easiest way to do this is to portion it into ice cube trays, freeze the cubes, and then seal the frozen cubes in a freezer bag.  Thaw overnight in the refrigerator. 

Nutrition

Calories: 127kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 148mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 26IU | Calcium: 73mg | Iron: 0.2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating