If you’re on the lookout for a vibrant, creamy sauce that packs a delightful peppery punch, this Arugula Pesto Recipe will quickly become one of your kitchen favorites. Bursting with fresh arugula’s distinctive bite and the richness of cashews, it creates a luscious, versatile pesto that elevates everything from pasta to roasted vegetables. Best of all, it takes just five minutes from start to finish, proving that deliciousness doesn’t have to be complicated.

The image shows fresh ingredients spread on a white marbled surface. There is a white bowl in the center filled with light beige cashews. Around the bowl, bright green spinach leaves are scattered loosely on the surface. To the left, a blue and white striped cloth is partly visible. On the top left, there is a halved lemon showing its bright yellow inside. Near the bowl, a wooden pepper grinder is placed above it and a small glass jar with light golden olive oil is to the right. Below and to the right of the jar, there is a small white plate with a little pile of white salt. Three whole lemons with a bright yellow color are placed on the bottom right corner. The whole scene is bright and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

Gathering simple, wholesome ingredients is the secret to this Arugula Pesto Recipe's fresh and balanced flavor profile. Each item plays an essential role, whether it’s adding creaminess, brightness, or that signature peppery zest.

2 cups arugula: The star green adding a bold, peppery note and vibrant color.
½ cup raw cashews: These provide a silky texture and subtle nuttiness that makes the pesto luxuriously creamy without dairy.
⅓ cup extra-virgin olive oil: A fruity, fragrant base that binds everything together smoothly.
2 tablespoons fresh lemon juice: Adds a refreshing tang that brightens the pesto beautifully.
2 tablespoons water: Helps achieve the perfect consistency for easy blending and spreading.
1 small garlic clove: Contributes a gentle kick of savory depth and warmth.
Heaping ¼ teaspoon sea salt: Enhances all the flavors, balancing bitterness and acidity.
Freshly ground black pepper: Offers a final peppery punch, complementing the arugula’s natural spice.

How to Make Arugula Pesto Recipe

Step 1: Combine All Ingredients

Start by tossing all your ingredients—arugula, cashews, olive oil, lemon juice, water, garlic, sea salt, and freshly ground black pepper—into a blender or food processor. Using raw cashews instead of traditional pine nuts amps up the creaminess while keeping the flavor delicate.

Step 2: Blend Until Smooth and Creamy

Pulse your mixture on high until a vibrant, creamy pesto forms. You’ll want to scrape down the sides occasionally to ensure everything blends evenly, creating that perfectly smooth texture that clings to pasta and veggies alike.

Step 3: Adjust Seasonings to Taste

Give your pesto a quick taste and add more salt or lemon juice if it needs a little extra brightness or seasoning. This step is key to balancing the peppery arugula and creamy cashews so the flavors sing together.

How to Serve Arugula Pesto Recipe

A clear blender bowl is placed on a white marbled surface. Inside the blender, there is a mix of fresh green spinach leaves on top and a layer of whole pale cashew nuts underneath. Around the blender bowl, there are two whole bright yellow lemons, a half lemon showing its inner flesh, scattered green spinach leaves, a jar of golden olive oil, and a light wooden pepper grinder. A blue and white striped cloth is partially visible at the bottom left side. The photo is taken from above, showing all elements clearly with soft natural light photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a handful of toasted pine nuts or chopped fresh basil on top for an added layer of crunch and aromatic freshness. A light drizzle of extra olive oil just before serving also enhances the pesto’s silky mouthfeel.

Side Dishes

This arugula pesto shines alongside simple pasta tossed with a squeeze of lemon, roasted vegetables like carrots or asparagus, or even spread on toasted baguette slices for an elegant appetizer. It’s an easy way to wake up any side dish with a fresh herbal kick.

Creative Ways to Present

You can also swirl this pesto into creamy risotto, dollop it atop grilled chicken or fish for a punch of green goodness, or even mix it into cream cheese for a flavorful spread. The possibilities truly are endless with this flexible Arugula Pesto Recipe.

Make Ahead and Storage

Storing Leftovers

Store any leftover pesto in an airtight container topped with a thin layer of olive oil to keep it fresh and vibrant in the fridge. It will stay delicious for up to five days—perfect for quick meals throughout the week.

Freezing

You can also freeze your arugula pesto in small portions using ice cube trays. Once frozen, transfer the pesto cubes to a sealed bag for easy, ready-to-go flavor boosters anytime you need them.

Reheating

When using frozen pesto, gently thaw it in the fridge or add directly to warm dishes like pasta or roasted vegetables where the heat will softly melt it, preserving the fresh flavors and creamy texture.

FAQs

Can I substitute other nuts in this Arugula Pesto Recipe?

Absolutely! While cashews add a creamy texture with a mild flavor, you can swap them for pine nuts, walnuts, or almonds depending on your preference or what you have on hand.

Is the Arugula Pesto Recipe vegan?

Yes, this recipe is completely vegan since it uses cashews instead of cheese to create richness, making it perfect for plant-based diets.

How spicy is this pesto?

The peppery bite comes mainly from fresh arugula and black pepper, so it offers a gentle kick that’s lively but not overwhelming. You can always adjust the amount of pepper for a milder or bolder taste.

Can I use baby arugula?

Definitely! Baby arugula is tender and slightly less bitter, which means your pesto will be a bit milder but equally delicious.

Will the pesto change color if I store it?

The arugula pesto might darken slightly over time due to oxidation, but that won’t affect the flavor. Adding a layer of olive oil on top helps to maintain its bright green color longer.

Final Thoughts

Trust me, once you try this easy and flavorful Arugula Pesto Recipe, it will become a permanent staple in your kitchen. The perfect balance of peppery arugula, creamy cashews, and zesty lemon creates a versatile sauce that makes weeknight dinners exciting and fresh. So, grab your blender and get ready to enjoy a new way to brighten up your meals with minimal effort and maximum flavor.

Arugula Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 173 reviews

Author: Sky
Total Time: 5 minutes
Yield: Serves 4
Diet: Vegan

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Description

This easy arugula pesto is a vibrant and creamy sauce with a fresh, peppery kick from arugula. Perfect for tossing with pasta, drizzling over roasted vegetables, or using as a flavorful spread, this pesto combines raw cashews, lemon juice, and garlic to create a versatile, bright condiment that comes together in minutes using a blender.

Ingredients

Arugula Pesto Ingredients

2 cups arugula
½ cup raw cashews
⅓ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons water
1 small garlic clove
Heaping ¼ teaspoon sea salt
Freshly ground black pepper, to taste

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Instructions

Combine Ingredients: Place 2 cups of fresh arugula, ½ cup raw cashews, ⅓ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons water, 1 small garlic clove, a heaping ¼ teaspoon sea salt, and several grinds of freshly ground black pepper into a blender.
Blend Until Creamy: Blend the ingredients on high speed until the mixture is smooth and creamy, making sure the cashews are fully processed to achieve a rich pesto texture.
Serve or Store: Use immediately by tossing with cooked pasta, spooning over roasted vegetables, or as a spread. Alternatively, store in an airtight container in the refrigerator for up to 3-4 days.

Notes

You can substitute pine nuts or walnuts for cashews if preferred.
Adjust the amount of olive oil or water to achieve your desired pesto consistency.
For a vegan version, this recipe is already dairy-free and egg-free.
Add grated Parmesan cheese if you want a more traditional pesto flavor (will affect dairy status).
Use fresh lemon juice for the brightest flavor; bottled lemon juice can alter taste.
The pesto can be frozen for up to 1 month; thaw and stir before using.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauce
Method: Blending
Cuisine: Italian