Arugula Pesto: Quick Recipe for Peppery Homemade Sauce

This arugula pesto is a quick, peppery variation on classic basil pesto, made with fresh arugula, pine nuts, Parmesan, garlic, lemon juice and olive oil. It comes together in about 5 minutes in a food processor and is delicious with pasta, on toast, in sandwiches, spooned over roasted vegetables or served with grilled chicken.

In the UK, arugula is called rocket, so you may also see this referred to as rocket pesto. The leaves give a fresh, mildly peppery flavour that’s balanced by Parmesan, lemon and a small amount of sugar to tame any bitterness.

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

Arugula pesto vs rocket pesto

Arugula and rocket are the same leafy green. “Arugula” is the common name in the US, while “rocket” is used in the UK. This recipe uses fresh arugula/rocket leaves instead of basil for a zesty, peppery pesto.

Why this arugula pesto works

1. Ready in 5 minutes – everything goes into a food processor.
2. Fresh and peppery – arugula gives a bolder flavour than basil.
3. Balanced, not harsh – lemon, Parmesan and a touch of sugar soften the natural bite of arugula.
4. Great for using up leaves – perfect when you have a bag of salad leaves to finish.
5. Easy to customise – add more oil for a looser sauce, more lemon for brightness or extra Parmesan for richness.

Key ingredients and substitutions

The full ingredient list and quantities appear in the recipe card below.

Arugula / rocket

Use fresh arugula leaves. Baby arugula is milder, while wild rocket is more peppery. Avoid yellowed or wilted leaves which can make the pesto dull.

Pine nuts

Lightly toasting the pine nuts enhances their nuttiness, but you can skip this step if short on time. Cashews, walnuts, almonds or macadamias are suitable alternatives.

Parmesan

Parmesan brings savoury depth and salt. Pecorino Romano or Parmigiano Reggiano work well too. For a vegan version, substitute vegan hard cheese or nutritional yeast.

Garlic

Two cloves provide a clear garlic presence. Use one clove for a milder result or garlic paste as a shortcut.

Lemon juice

Fresh lemon juice brightens the pesto and balances the peppery notes. Add a little zest for extra zing if you like.

Sugar

A small amount (not enough to make the pesto sweet) helps round out any bitterness. It’s optional but useful for a balanced flavour.

Olive oil

Use a good-quality virgin or extra-virgin olive oil; its flavour is prominent. Add more to loosen the pesto for tossing with pasta.

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. Allow them to cool slightly.

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

3. Pulse until the pesto reaches your desired texture, scraping down the sides at least once. Avoid over-blending; a bit of texture is pleasant.

4. Taste and adjust: add more lemon for brightness, more Parmesan for depth, extra salt if needed, or additional olive oil for a looser consistency.

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

How to use arugula pesto with pasta

To make a quick pasta sauce, toss cooked pasta with 2–3 tablespoons of arugula pesto per serving and add a splash of reserved pasta water to loosen the sauce and help it cling to the pasta without adding extra oil.

Ways to use arugula pesto

With pasta – Toss with spaghetti, penne, gnocchi, ravioli or tortellini. Loosen with a splash of 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 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 or hummus, use as a dressing, or serve 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 has a natural peppery bite. Add a little more lemon juice, Parmesan, sugar or olive oil to mellow the bitterness.

My pesto is too thick

Add olive oil a tablespoon at a time, or loosen with reserved pasta water when using with pasta.

My pesto is too oily

Add more arugula, Parmesan or nuts and pulse to thicken the mixture.

My pesto turned dark

Darkening is normal as it oxidises. Store in an airtight container and pour a thin layer of olive oil on top to slow discoloration.

My pesto tastes too garlicky

Balance it with extra arugula, Parmesan, nuts or lemon juice. Next time use one garlic clove instead of two.

Storage

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

Freeze pesto for up to 6 months. Portion into small containers or an ice cube tray, then transfer frozen portions to a freezer bag so you can thaw only what you need.

FAQ

More homemade sauces and dips

Try other quick homemade sauces and dips like pistachio pesto, romesco, beetroot hummus or creamy tuna pâté. This arugula pesto also pairs beautifully stirred through ricotta pasta, spread on toast, or spooned over grilled chicken and roasted vegetables.