Arugula Pesto

Name: Arugula Pesto
Prep time: 10 min
Total time: 10 min
Yield: 9 servings, 2.0 l
Cuisine: Italian
Ingredients: 80.0 g fresh rocket; 45.0 g pine nuts; 65.0 g Parmesan (Parmigiano Reggiano); 1.0 Garlic cloves; 140.0 ml Extra Virgin Olive Oil; 1.5 EL Fresh lemon juice; 1/2-1 TL Salt

Arugula pesto — peppery, creamy, and from the Vitamix all year round.

10 minEasySauce-dressingVegetarianGluten-Free

Arugula gives pesto a peppery, slightly bitter character that stands apart from the sweet, anise-like note of basil. The arugula version works year-round — arugula is available in stores throughout the year. In the Vitamix, the fibrous leaves turn into a creamy emulsion in seconds. The right technique matters: arugula has more natural bitterness than basil, and olive oil can develop additional bitterness if blended too long on a high setting — separating the stages is especially worthwhile with this version. The finished pesto works with pasta, as a spread on bread, as a dip for vegetables, or as a seasoning base for salad dressings.

Instructions

1
Toast the pine nuts in a dry pan over medium heat for one minute until golden — stir while doing so, they brown quickly. Take off the heat and let cool briefly. Wash the arugula and pat it thoroughly dry so the pesto does not turn watery.
2
Add the arugula, pine nuts, Parmesan, and garlic to the Vitamix container. Close the lid and chop on setting 5 to 6 for about 10 seconds, until a coarse paste forms. Stop the blender.
3
Start the blender on setting 1 and let the olive oil run in slowly through the lid opening. With arugula pesto it is especially important to stop early — otherwise the arugula's natural bitterness and the olive oil can compound. Stir in the last third of the oil by hand with a spoon.
4
Transfer the pesto to a bowl, season with salt and, optionally, a squeeze of lemon juice — lemon juice noticeably softens the bitterness. Use right away, or fill into a clean screw-top jar and store in the refrigerator covered with a thin layer of olive oil.

Chef's Note

Arugula and the bitterness trap: Arugula naturally contains mustard oils and bitter compounds that give it its characteristic peppery taste. If the Vitamix runs too long on a high setting, the bitter note of the olive oil adds to this — the pesto can then turn too sharp. The remedy: first chop the arugula, pine nuts, and Parmesan coarsely on setting 5 to 6 (about 10 seconds), stop the blender, then restart on setting 1 and let the olive oil run in slowly through the lid opening. As soon as the pesto looks homogeneous, stop right away. You can also stir in the last third of the oil by hand — the safest method for this version.

Arugula quality: Younger, small-leaf arugula (baby arugula) has a milder flavor than mature arugula with large leaves. For a robust pesto, use large-leaf arugula; for a milder one, choose baby arugula or mix both. In either case, wash the leaves well and pat them dry so the pesto does not turn watery.

Why the Vitamix: Arugula leaves contain mustard oils that often stay only partly broken down in a mortar, leaving the pesto fibrous. In the Vitamix, setting 5–6 chops the leaves completely in about 10 seconds before the olive oil runs in on setting 1 as a stable emulsion. This produces a smoother, more matte texture than any immersion blender manages. Separating the stages matters here in particular, because it keeps the arugula's natural bitterness and the olive oil's polyphenols from compounding into a bitter result.

Nutrition per 100 g

Energy	514 kcal2151 kJ
Fat	52.2 g
of which saturated fat	9.3 g
Carbohydrates	2.0 g
of which sugars	0.8 g
Protein	8.3 g
Salt	1.14 g
Fiber	1.3 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

What makes arugula pesto different from classic basil pesto?

Arugula brings a peppery, slightly bitter note that clearly sets it apart from sweet, anise-like basil pesto. That makes the arugula version especially versatile: it works with robust pasta varieties, but also as a savory spread on toasted bread or as a base for salad dressings.

Why should I pay particular attention to blender technique with arugula pesto?

Arugula has more natural bitter compounds than basil. If the olive oil is blended too long on a high setting, its bitter note adds to this — the result can turn too sharp. So: pre-chop the dry ingredients briefly on setting 5–6, stop the blender, then restart on setting 1 and let the oil run in slowly. Stop right away once the pesto is homogeneous.

Can I make arugula pesto vegan?

Yes. Replace the Parmesan with 3 to 4 tablespoons of nutritional yeast — this adds umami and depth without animal ingredients. The pesto is then also lactose-free. The flavor differs slightly from the original, but the arugula character stays fully intact.

How long does arugula pesto keep in the refrigerator?

In a clean screw-top jar with a thin layer of olive oil on the surface, the pesto keeps for 4 to 5 days in the refrigerator. Arugula oxidizes a little more slowly than basil, so the shelf life is similar. Frozen in ice cube trays, it keeps for up to 3 months.

What can I use instead of pine nuts?

Cashews go well with arugula pesto — their mild, sweet flavor balances the bitterness. Blanched almonds are also a good alternative. Walnuts work, but they reinforce the overall sharp character. Toast all nuts dry for a moment before they go into the blender.

How much garlic should I add to arugula pesto?

One clove is enough for arugula pesto — the leaf is already robust and pungent and takes less garlic than, for example, a basil pesto. For a milder taste, you can halve the clove or leave it out entirely. The garlic note is easier to adjust after blending than with the basil original.

Does lemon juice help against the bitterness in arugula pesto?

Yes. A squeeze of freshly squeezed lemon juice after blending noticeably softens the arugula's bitterness — the acidity balances the sharp notes and brightens the overall flavor. As a rule of thumb: stir in one teaspoon, taste, and add a little more if needed.