Lemon Arugula Pesto Recipe

If you’re looking for a fresh twist on classic basil pesto, this lemon arugula pesto recipe will quickly become your new favorite. Peppery arugula combines perfectly with zesty lemon, giving each spoonful a bright, vibrant flavor. It’s perfect when tossed with pasta, spread on sandwiches, drizzled over grilled chicken or served alongside roasted vegetables.

This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure

Why you’ll love this recipe

Pesto is one of those Italian sauces that’s endlessly versatile. The traditional pesto Genovese is made with basil, pine nuts, garlic and parmesan, but swapping out ingredients can give you a completely new flavor profile to explore.

I have used chestnuts to make this chestnut arugula pesto for a nutty twist or created a delicious no-waste radish greens pesto from leftover radish tops. You can stay classic or get creative and play with ingredients you have on hand, using flavors that work well together.

This lemon pesto sauce is such a great addition to enhance any meal. And since you can make it in just a few minutes, it’s perfect for busy days when you want a quick homemade pesto sauce made from fresh ingredients.

Lemon arugula pesto ingredients

• Arugula: Use young tender leaves for the best flavor and texture.
• Lemon zest and juice: For the best zingy and citrusy flavor, this lemon pesto should be made with freshly squeezed lemon juice and lemon zest. Avoid concentrated, bottled lemon juice.
• Pine nuts: I use raw, unsalted pine nuts which break down into a creamier, richer pesto sauce. You can lightly toast them for a deeper, nutty flavor if desired.
• Garlic: A clove of garlic adds a pungent kick. Adjust the amount to your taste, start with one clove if you prefer a milder pesto.
• Parmesan cheese: Use a block of Parmigiano Reggiano or Grana Padano, which you can grate yourself, or cut in small blocks. Avoid pre-grated cheese as it often resembles powder and lacks depth.
• Olive oil: Use extra virgin olive oil to incorporate all the ingredients together and enhance the flavor of the pesto.
• Salt: Season with a pinch of Kosher salt.

How to make arugula lemon pesto

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This arugula lemon pesto recipe comes together in just a few minutes. All you need is a blender or food processor to make the sauce.

• Gather the ingredients: Peel the garlic. Grate the parmesan cheese or cut in small cubes. Juice the lemon and zest it finely, making sure to use only the yellow peel and avoid the bitter white part. Lightly toast the pine nuts if desired for a deeper nutty flavor.
• Add the ingredients to the food processor: Add the arugula, garlic, parmesan, pine nuts, salt, lemon juice and zest in a food processor, with half the amount of the olive oil. Pulse a few times until finely chopped.

• Add the rest of the olive oil: Slowly drizzle in the rest of the olive oil with the food processor running or keep pulsing until it is completely combined.
• Adjust if needed: Blend longer if you prefer a smoother pesto or add more olive oil for a thinner pesto sauce. Taste and season with extra salt if needed.

Interesting tips and tricks

Here are some tips for making the best pesto sauce with lemon and arugula:

• Add basil: If you find arugula or rocket leaves too pungent, add half arugula combined with half fresh basil for a milder flavor.
• Don’t over-blend: Traditionally pesto sauce was made with a pestle and mortar so a good pesto recipe doesn’t need to be overly blended in a food processor. Pulse a few times or blend on low until all the ingredients have been incorporated with the olive oil to maintain texture.
• Add the olive oil slowly: Drizzle the olive oil in slowly while blending. This helps it to mix evenly with the other ingredients.
• Make it nut free: For a nut free pesto you can simply leave out the pine nuts, resulting in a slightly less creamy sauce, or replace them with sunflower or pumpkin seeds.
• Nut substitutes: Other nuts can be used instead of pine nuts such as cashews, walnuts, pecans, almonds and even chestnuts, when in season.

How to store

Transfer the pesto to an airtight container and store in the fridge for up to 3-4 days. To help prevent oxidation you can smooth the surface and drizzle a thin layer of olive oil on top.

For longer storage, freeze the pesto in small portions, such as small freezer friendly containers or ice cube trays. Once frozen, keep the pesto in the containers or ice cube trays or transfer the frozen cubes in a freezer friendly bag and store for up to 3 months.

Serving suggestions

There are so many ways to enjoy any pesto sauce, including this zesty lemon arugula pesto:

• Tossed on pasta for a quick meal, either as a lemon arugula pesto pasta or replace the classic basil pesto in this pasta Portofino.
• With roasted vegetables: Drizzle a spoonful of this pesto over these Mediterranean roasted vegetables, roasted Brussels sprouts or roasted beets.
• Drizzled over chicken, like these grilled chicken skewers, or fish such as these grilled sardines, pan fried trout or baked salmon.
• As a spread on wraps or pastry to make roasted pepper pesto roll ups or prosciutto pesto pinwheels.