This arugula pesto recipe is a quick, peppery twist on classic basil pesto, made with fresh arugula, pine nuts, Parmesan, garlic, lemon juice and olive oil. It takes about 5 minutes in a food processor and works beautifully with pasta, toast, sandwiches, roasted vegetables and grilled chicken.
In the UK, arugula is known as rocket, which is why you may also see this called rocket pesto. It has a fresh, slightly peppery flavour, balanced with Parmesan, lemon and a small amount of sugar to soften the natural bitterness of the leaves.
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Recipe updated 01 June 2026: Updated with clearer arugula/rocket wording, pasta serving 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 peppery, slightly zesty pesto.
Why this arugula pesto works
- Ready in 5 minutes - everything goes into a food processor.
- Fresh and peppery - arugula gives it a bolder flavour than basil pesto.
- Balanced, not harsh - lemon, Parmesan and a little sugar soften the natural bitterness of arugula.
- Good for using up arugula - ideal when you have a bag of salad leaves to finish.
- Easy to adjust - add more oil for a looser sauce, more lemon for brightness or extra Parmesan for richness.
Key ingredients and substitutions
You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.
Arugula/rocket
Use fresh arugula leaves, called rocket in the UK. Baby arugula is milder, while wild rocket has a stronger peppery flavour. Avoid leaves that are yellow, wilted or wet, as they can make the pesto taste dull.
Pine nuts
Toasting the pine nuts adds a little extra nuttiness, but the pesto still works if you skip this step. Cashews, walnuts, almonds or macadamias can also be used.
Parmesan
Parmesan adds saltiness and savoury depth. Pecorino Romano, Parmigiano Reggiano or a vegetarian hard cheese also work. For a vegan pesto, use a vegan hard cheese or nutritional yeast.
Garlic
Two cloves give a noticeable garlic flavour. Use one clove if you prefer it milder, or two teaspoons of garlic paste as a shortcut.
Lemon juice
Fresh lemon juice brightens the pesto and helps balance the peppery arugula. You can add a little lemon zest too if you want it extra zippy.
Sugar
A small amount helps balance the natural bitterness of arugula. It won't make the pesto taste sweet. You can leave it out, but I prefer using it for a rounder flavour.
Olive oil
Use a good-quality virgin or extra virgin olive oil, as the flavour comes through clearly. Add a little extra if you prefer a looser pesto for 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. Let them cool slightly.
2. Add the arugula, toasted pine nuts, Parmesan, garlic, lemon juice, sugar, salt and olive oil to a food processor.
3. Pulse until the pesto reaches your preferred texture, scraping down the sides at least once. Don't over-blend, a little texture is lovely.
4. Taste and adjust. Add more lemon for brightness, more Parmesan for savouriness, more salt if needed or extra olive oil for a looser sauce.
5. Transfer to a bowl or jar and use as needed.
How to use arugula pesto with pasta
For a quick pasta sauce, toss cooked pasta with a few spoonfuls of arugula pesto and a splash of reserved pasta water. The pasta water loosens the pesto and helps it coat the pasta without needing lots more oil.
As a guide, use about 2-3 tablespoons of pesto per serving of pasta, then adjust to taste.
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 chicken.
As a dip or dressing - Stir into mayonnaise, yogurt, hummus or salad dressing, or serve with crackers and crudités.
For pizzas and tarts - Use as a base for pizza, savory tarts or puff pastry toppings.
Troubleshooting arugula pesto
My arugula pesto tastes bitter
Arugula is naturally peppery and slightly bitter. Add a little more lemon juice, Parmesan, sugar or olive oil to soften the flavour.
My pesto is too thick
Add more olive oil, one tablespoon at a time. If using it with pasta, loosen it with reserved pasta water.
My pesto is too oily
Add more arugula, Parmesan or nuts to thicken it.
My pesto turned dark
Arugula pesto can darken as it sits. Store it in an airtight container with a thin layer of olive oil on top to help slow oxidation.
My pesto tastes too garlicky
Add more arugula, Parmesan, nuts or lemon juice to balance it. Next time, use one garlic clove instead of two.
Storage
Store arugula pesto in a clean airtight container in the fridge for up to 3 days.
To help keep the colour brighter, smooth the top and add a thin layer of olive oil before sealing the container.
Arugula pesto freezes well for up to 6 months. Freeze it in small portions or in an ice cube tray, then transfer the frozen cubes to a freezer bag or container. This makes it easy to take out just what you need.
FAQ
Yes. You can make it in a large mortar and pestle. The texture will be a little more rustic, but it works well.
Yes. You can add basil, parsley, cilantro or oregano, or swap some of the arugula for spinach if you want a milder pesto.
Yes. Freeze it in small portions or ice cube trays for up to 6 months, then defrost only what you need.
More homemade sauces and dips
For more quick homemade sauces and dips, try my easy pistachio pesto, quick romesco dip, beetroot hummus or creamy tuna pâté. This arugula pesto is also lovely stirred through pesto and ricotta pasta (replace basil pesto with this arugula pesto), spread on toast or spooned over grilled chicken and roasted vegetables.
Recipe
Arugula Pesto Recipe (Rocket Pesto)
Equipment
- 1 Food processor or mortar and pestle
Ingredients
- 30 grams pine nuts - lightly toasted
- 50 grams arugula (rocket)
- 30 grams parmesan - grated
- 2 cloves garlic - roughly chopped
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- ¼ teaspoon salt
- 100 millilitre olive oil
Instructions
- Toast the pine nuts in a dry pan over medium heat for a few minutes, until lightly golden and fragrant. Let them cool slightly.30 grams pine nuts
- Add the arugula, toasted pine nuts, Parmesan, garlic, lemon juice, sugar, salt and olive oil to a food processor.50 grams arugula (rocket), 30 grams parmesan, 2 cloves garlic, 1 tablespoon lemon juice, ½ teaspoon sugar, ¼ teaspoon salt, 100 millilitre olive oil
- Pulse until the pesto reaches your preferred texture, scraping down the sides at least once. Don't over-blend; a little texture is lovely.
- Taste and adjust. Add more lemon for brightness, more Parmesan for savouriness, more salt if needed or extra olive oil for a looser sauce.
- Transfer to a bowl or jar and use as needed.
Notes
- Toasting the pine nuts adds extra flavour, but the pesto still works if you skip this step.
- For pasta, loosen the pesto with a splash of reserved pasta water instead of adding lots more oil.
- Store in the fridge for up to 3 days, or freeze in small portions for up to 6 months.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Mo Williams says
Excellent recipe and instructions for freezing are very comprehensive.
Maretha Corbett says
Hi Mo!
Thank you so much for your kind words and stellar review! 🚀 We're absolutely thrilled to hear that you found our rocket pesto recipe not only super tasty but also comprehensive. We're here to make your culinary adventures a breeze, and we're delighted to have you on board as a fan. If you ever need more recipes or cooking tips, don't hesitate to swing by. Happy cooking, and thanks for being a part of The Cinnamon Jar community!
Maretha.
Mo Williams says
What a great site. I will definitely use it as a search engine in the future. Super recipe and very comprehensive. Thankyou The Cinnamon Jar
Don Owen says
Great recipe, however I didn't worry about roasting the pine nuts and it was still excellent. I wonder how much better it would have been had I roasted the pine nuts?
Maretha Corbett says
Hey Don!
So pleased you liked the recipe! I have been in a hurry before and neglected to roast the pine nuts (Shhh...). I would say there is a marginal difference. If given the choice, I'd prefer them roasted, but once you use the pesto
in a dish like pasta, you don't notice it that much. Thanks for the lovely feedback!
Maretha.