Vibrant green arugula basil pesto in a white bowl with fresh basil leaves and arugula scattered nearby

Arugula Basil Pesto – A Fresh and Flavorful Summer Staple 🌿

Name: Arugula Basil Pesto – A Fresh and Flavorful Summer Staple 🌿
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cups arugula; 1 cup fresh basil leaves; ⅓ cup nuts or seeds of choice (pine nuts, walnuts, pumpkin seeds, sunflower seeds); 3 garlic cloves; ½ cup Parmesan cheese; ½ cup olive oil *see note; salt and pepper to taste

My favorite summer pesto that's peppery, vibrant, and so much easier to make than you'd think.

Prep

10 min

Cook

—

Total

10 min

Serves

Style

💰 Everyday

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Written by Ellen | Published on August 12, 2019 | Appetizers, Vegetables and Sides

This is my go-to pesto recipe for the summer months! I love using a mix of arugula and basil to add an extra peppery kick to the classic pesto flavor. Plus, arugula is often easier to find in larger quantities than basil, making this recipe both convenient and delicious. 🌱

As for the nuts, feel free to get creative! You can use walnuts, pine nuts, pumpkin seeds, sunflower seeds, or even a combination for a more complex, nutty flavor. Each variation adds its own unique twist, so don't be afraid to experiment.

This arugula basil pesto always brings a smile to my face. With its vibrant color, bold taste, and simple preparation, it's a perfect addition to pasta, sandwiches, or as a dip. Enjoy a spoonful of summer in every bite! 💚

Ingredients

Servings:

2 cups arugula
1 cup fresh basil leaves
⅓ cup nuts or seeds of choice (pine nuts, walnuts, pumpkin seeds, sunflower seeds)
3 garlic cloves
½ cup Parmesan cheese
½ cup olive oil *see note
salt and pepper to taste

Instructions

1
Place the nuts of your choice and garlic in the bowl of your food processor (this could be made in a blender, but a food processor works better). Process until coarsely chopped. Add the arugula and basil and process; with the motor running, slowly pour in the olive oil and process until everything is well blended. Add the Parmesan and process until combined. Season with salt and pepper.
2
You can use it right away or cover with a thin layer of olive oil (this seals the pesto and prevents it from turning brown and oxidizing), cover with a lid, and store it refrigerated for about a week.

FAQ

Can you make arugula basil pesto ahead of time and how do you store it?+

Yes! Store it in an airtight container in the refrigerator for up to 5 days, or freeze it in ice cube trays for up to 3 months. If freezing, leave out the Parmesan and stir it in after thawing for the best texture.

What can you substitute for pine nuts in this pesto?+

Walnuts, pumpkin seeds, sunflower seeds, or almonds all work great and are often more budget-friendly. Just use the same ⅓ cup amount and toast them lightly first for extra flavor.

Why is my pesto bitter or too garlicky?+

You're likely over-processing the basil or using too much garlic—both release oils that turn bitter when crushed too much. Process just until combined (don't over-blend), and start with 2 cloves instead of 3 if you prefer a milder flavor.

What should you serve arugula basil pesto with?+

Toss it with pasta, spread it on sandwiches, dollop it on grilled chicken or fish, or swirl it into soups and roasted vegetables. A little goes a long way, so 2-3 tablespoons per serving is plenty.