Arugula Pesto

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Discover how to make delicious Arugula Pesto with peppery arugula, walnuts, and romano cheese for a unique twist.

Is it weird to have a favorite leafy green? Because I have a favorite leafy green. Of course I love spinach, kale and collard greens but hands down, my favorite is arugula. I love the peppery bite that it has. Whether I use it as a base for Arugula Salad, stir it into Sausage and Arugula Pasta, or simply snack on it.

I can’t get enough of this peppery green. And this Arugula Pesto is my new favorite way to enjoy it. 

Most of you have probably tried basil pesto and this is essentially the same concept only a couple of differences: Instead of basil I use arugula and instead of pine nuts I use walnuts. Other than that the ingredients and process for making this pesto is exactly the same but the taste will be quite a bit different. Where basil is sweet, arugula is peppery and it brings a nice bite to this classic.

Let’s talk about what you’ll need to make it. 

Arugula Pesto Ingredients: 

• BABY ARUGULA: Sometimes regular arugula can have too much of a bitter bite for people which is why I find myself using baby arugula more often. Baby arugula will have a milder less peppery taste than more mature arugula. 
• WALNUTS: Unsalted, roasted walnuts work great in this recipe. 
• PECORINO ROMANO CHEESE: A hard, Italian cheese that is most often made with sheep’s milk. It has a sharp and salty flavor. I can usually find it in the cheese case in the deli section of my grocery store. If you don’t have access to it, you can substitute Parmesan. And make sure you grate it fresh rather than buying the pre-grated cheese. 
• GARLIC: A small clove adds a hint of garlic flavor without overpowering. 
• LEMON JUICE: Too add brightness while also preventing the arugula pesto from oxidizing. 
• EXTRA VIRGIN OLIVE OIL: Because the olive oil is such a central part to this dish, its important to make sure that it is high quality. It will give the pesto the best flavor. 
• SALT: Romano cheese is pretty salty so I always recommend adding the salt after the pesto is blended. 

Step by Step Photos and Instructions: 

You will need a food processor to make this Arugula Pesto. Traditionally, pesto is made with a mortar and pestle. I find using a food processor and slowly drizzling in the oil makes the process a bit easier. 

STEP #1: Combine the arugula, walnuts, cheese, salt and lemon juice in the bowl of the food processor. Cover and process until the arugula is minced fine. 

STEP #2: With the food processor running, slowly drizzle in the olive oil and continue mixing until smooth and emulsified. About 1 minute. Season to taste with more salt if desired. 

I find that allowing the pesto to set for at least 30 minutes allows the flavors to really meld. 

Storage and Leftovers: 

Store any leftovers covered in the refrigerator. Bring to room temperature before using because the oil will solidify in the refrigerator. Use within a week. You can also freeze it for up to 6 months. 

This Arugula Pesto is great simply spread on some toasted crostini, as a sandwich spread or drizzled over sliced tomatoes and mozzarella for a spin on caprese salad. 

Check out these other Arugula Recipes: 

Elevate your lunch with this easy Ribeye Steak Sandwich. Juicy ribeye steak piled, peppery arugula and a creamy caper sauce piled on crusty ciabatta rolls.

This Spinach Cranberry Salad loaded with sweet cranberries, goat cheese, walnuts, spinach and arugula makes a gorgeous addition to your holiday table!

Note: Originally published in 2010. Updated in 2025 with new photos, step by step photos, nutrition information and a modified recipe.