If you’ve been following the blog for a while, you know that I love riffing on pesto. Vegan pesto, kale pesto, broccoli pesto… This arugula pesto recipe is my newest twist.
Now, pesto purists might argue that this arugula pesto isn’t really pesto at all. And that’s fair. Traditional basil pesto is made with pine nuts, garlic, olive oil, and Parmesan cheese, and it has a slightly chunky, paste-like texture. In this arugula pesto recipe, I sub arugula for the herbs and cashews for the pine nuts, and I totally nix the cheese. Instead, I blend in lemon juice for bright, fresh flavor.
Oh, and speaking of blending, I make this arugula pesto in the blender instead of pulsing it in the food processor or grinding it with a mortar and pestle. It comes out with a smooth, creamy texture, which I love on everything from pasta to sandwiches to roasted veggies.
So, traditional? Not really. Delicious? Yes! I hope you love this arugula pesto recipe as much as I do.
Here’s what you’ll need to make this recipe:
Find the complete recipe with measurements below.
Place all the ingredients in a blender, and blend until smooth. Stop and scrape down the sides of the blender as necessary. Then, continue blending until you have a creamy puree. That’s it!
Like any homemade pesto, this arugula pesto is a versatile sauce to keep in your kitchen. Have fun experimenting with different ways to use it! Here are a few ideas to get you started:
How do you like to use arugula pesto? Let me know in the comments!
If you love this arugula pesto recipe, try one of these favorite sauces or dressings next:
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