Arugula pesto is and easy variation on the classic pesto with a delicious slight peppery taste. It's perfect stirred through pasta, spread in sandwiches and more.

dish filled with arugula pesto with block of parmesan cheese behind.

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I'm sure we all have them: days when you feel uninspired, unmotivated or with zero time to get food on the table for dinner. On those days, pesto pasta is one of our go-to meals. It's quick, easy and everyone loves it.

I have made my own pesto for years now, ever since I realized it takes less time to make pesto than to cook the pasta. After making it once or twice, it now seems a no-brainer - you can adapt to what you have, what you enjoy and it's packed with flavor from good quality, fresh ingredients (which isn't always true of a jar, let's be honest).

overhead view of dish of arugula pesto with leaves and pine nuts around.

This arugula pesto version is easily the one I turn to the most. I nearly always have all the ingredients already and I love arugula's slightly peppery kick. It's available year round and keeps it's vibrant green color much better after chopping than basil does.

Origins of pesto

Pesto is originally from Genoa in the North of Italy and has been around since the 16th century. The original "pesto all a genovese" is made with basil, pine nuts, olive oil, parmesan cheese and garlic.

The name comes from the Italian "pestare" meaning to crush or grind as traditionally, all the ingredients are crushed together with a pestle and mortar. These days, many (like me) speed things up by using a food processor.

While the classic uses the ingredients above, you will also find a broad range of regional variations, as well as more modern tweaks adapted to use different nuts, greens and other ingredients (like using kale, adding lemon juice or making vegan versions).

In terms of regional styles, you'll find a number in Sicily, including pesto alla Trapanese in Trapini which is light and fresh with almonds and tomato. Pistachio pesto is, naturally, made with pistachios and can use a range of herbs, if any at all. Sun dried tomato pesto is a vibrant red and a bit thicker in texture.

In Calabria, in Southern Italy, pesto Calabrese uses cooked ingredients including peppers and tomatoes, and you'll also find a black olive pesto there.

bowl of pasta with arugula pesto with block of parmesan to side

For this arugula version, I keep the rest of the ingredients pretty traditional ie pine nuts, parmesan, oil and garlic. If you prefer, you can skip the garlic as the arugula does already have a nice bit of 'bite'.

Since pestos have so few ingredients, the key is to use really good ones. Use a good extra virgin olive oil and fresh arugula. While I do love the flavor and texture of pine nuts, I get they can be pricey so you can use other nuts like almonds instead. Walnuts would not be me first choice substitute as the flavor is a bit stronger.

Storing and freezing pesto

This, as with other pestos, probably looks and tastes best when freshly made but it will also keep for a good week or more in the fridge. Arugula pesto actually keeps it's bright green color much better than basil pesto, so it will look great for longer.

To store pesto, just put it in a jar or other sealable container, flatten down the top and pour a thin layer of olive oil over the top of the pesto. The oil helps protect the sauce from spoiling, and you can simply stir it in when you go to use it.

You can also freeze pesto using the same technique of storing in a sealed container and topping with oil. To freeze in small quantities, scoop it into an ice cube tray, top each with olive oil then freeze. You can then pop out the cubes and store in a freezer bag once frozen (though I do think they are moderately better if left in the tray). Then you can defrost as much or as little as needed.

Ways to use arugula pesto

When we have it with pasta, I usually keep things relatively simple. Sometimes we use no more than just pesto, other times I cook up a little onion, pepper and zucchini in a little olive oil as the pasta is cooking to stir in as well.

Throwing in some cooked shrimp or chicken with the pesto is also an easy and delicious way to add some variety and extra protein. Leftover Thanksgiving turkey is great in there, too.

Aside from using it with pasta, you can also use pesto as a spread on bread (fantastic in caprese focaccia sandwiches), or thin it out with a little extra oil to drizzle over salad. You can use it to make air fryer pesto chicken, use it to top salmon before baking, stir through or drizzle over roast potatoes and so much more.

dish of arugula pesto with arugula leaves, cheese and pine nuts behind and to side.

Arugula pesto is such a quick and easy sauce to make and adds great flavor, however you use it. Whether with pasta, on sandwiches or spread on chicken, it's versatile and delicious. You'll soon be wondering why you ever bought pesto ready-made.

Try these other pasta sauces:

Walnut sauce (a bit like a walnut pesto)
Butternut squash sauce
Romesco pasta (using the Spanish romesco sauce which works well with pasta, too)
Plus get more sauce and condiment recipes in the archives.

dish of arugula pesto with arugula leaf to side.

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5 from 3 votes