Arugula Pesto Sauce

This arugula pesto is fresh, peppery, and built around bold green flavor. The arugula brings a gentle bite that keeps the sauce lively without being overpowering. Olive oil smooths everything out, creating balance and softness. It’s a flexible pesto that works just as well with pasta as it does with vegetables or bread. Simple ingredients come together quickly and cleanly. Bright, modern, and easy to use every day.

Olivia

Arugula Pesto Sauce

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Arugula pesto sauce made with olive oil, garlic, nuts, and Parmesan for a fresh, flavorful vegetarian condiment.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Calories: 215

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 cups fresh arugula
• ½ cup olive oil
• ¼ cup grated Parmesan cheese
• ¼ cup nuts pine nuts, walnuts, or almonds
• 1 small garlic clove
• Salt to taste
• Black pepper to taste

Equipment

Food Processor

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03/04/2026 11:01 am GMT

 Food Processor

Cooking Instructions

 

1. Add arugula, nuts, garlic, salt, and black pepper to a food processor.
2. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil.
4. Add Parmesan and pulse until combined.
5. Taste and adjust seasoning as needed.

Nutrition

Calories: 215kcalCarbohydrates: 2gProtein: 2gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 4mgSodium: 76mgPotassium: 70mgFiber: 1gSugar: 0.1gVitamin A: 195IUVitamin C: 1mgCalcium: 53mgIron: 0.4mg

Notes

Add a splash of water for a thinner sauce if desired.

Store with a thin layer of olive oil on top to keep green.

Keeps refrigerated for up to 3 days.

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