Arugula Pesto
Ingredients
The pesto:
- 4 ounces baby rocket / arugula leaves
- 1/2 cup raw walnuts or pumpkin seeds for a nut free pesto
- 1 garlic clove
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- unrefined sea salt and pepper to taste (I used 1/2 teaspoon salt and 1/4 teaspoon pepper)
- 3 Tablespoons extra virgin olive oil (this will yield a thicker pesto which I like and thin as needed depending on use, you can add more oil based on the consistency you like)
Prep Time: 5 Minutes
Cook Time: 5 Min
Total Time: 10 Minutes
Yields: 1 Cup
Directions
- Begin by adding your rocket/arugula leaves to the food processor and pulsing to reduce their volume.
- Add in the walnuts, garlic, lemon juice, lemon zest, salt and pepper and pulse while drizzling the olive oil into the top of the food processor.
- Continue processing until the pesto is the consistency you desire.
- Use immediately and store any leftovers in the fridge in a sealed container with a layer of oil drizzled on top for up to a week. For longer storage freeze in a freezer-safe container for up to 6 months. Enjoy!
Notes
This arugula pesto is simple to make and delicious on pasta, zoodles, pizza, salad or on your favorite sandwich!
Credit: Finished with Salt
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