Skip to Content

Arugula Pesto {Pesto Di Rucola}

This post may contain affiliate links. Please see my disclosure policy for details.

Arugula or also know as rocket salad is one of those slightly peppery greens that can be used in so many ways. And here’s one of them.

Do you have last-minute guests for dinner and have no idea what to make?

Keep calm and make this arugula pesto almost in a snap of a finger…or in a pulse of a food processor to be precise 😉

Then, set up the table and put pasta to boil.

And you’re done, easy as that!

How To Make Arugula Pesto

This is a classic arugula pesto that pairs beautifully with ANY kind of pasta: short, long and fresh egg pasta included. Simply toss pasta cooked ‘al dente’ in large pen with a drizzle of extra virgin olive oil and arugula pesto. Serve immediately topped with Parmesan cheese and pine nuts.

Of course you can enhance it even further adding fresh Italian sausage (cooked quickly before adding pasta to a pan) or finely chopped sun-dried tomatoes.

Arugula Pesto Recipe

Arugula pesto variations

If you’d like to experiment with classic arugula pesto you’ve got quite some easy (and delicious!) options to try:

  • With lemon zest
  • With capers and anchovy fillet
  • With sun-dried tomatoes
  • With walnuts instead of pine nuts
  • Using half Parmesan cheese half Pecorino cheese

All that assures that your fresh batch of pesto will never be boring.

Arugula Pesto Recipe & Variations {Super YUM!}

Arugula Pesto {Pesto Di Rucola}

Do you have last-minute guests for dinner and have no idea what to make? Keep calm and make this arugula pesto almost in a snap of a finger!
Print Pin Rate / Comment
Prep Time5 mins
Course: Pesto, Sauces
Cuisine: Italian
Servings: 8


  • 3-4 oz arugula leaves
  • ½ cup Parmesan cheese (grated)
  • ½ cup Extra virgin olive oil (a bit more if needed)
  • ¼ cup pine nuts
  • 1 garlic clove , center removed
  • Pinch of salt


  • Put all ingredients in a food processor and begin to blend.
  • If large chunks of pesto stick to the sides, run a spatula alongside the bowl and keep processing.
  • Pesto is ready when it becomes smooth and creamy (about 60-90 seconds).
  • Store arugula pesto in the fridge for up to 5 days.


You can add just ½ of a garlic clove if prefer a milder taste or skip it completely.
Liked this recipe?Follow @italianrecipeb for more!
Arugula Pesto Recipe

Now try it for yourself and let me know in the comments 😉

Buon Appetito!

Arugula Pesto - Rocket Pesto
Red Wine Risotto w/ Italian Sausage & Rosemary
Red Wine Risotto With Italian Sausage & Rosemary
Walnut Sauce
Walnut Sauce {Salsa Di Noci}
Recipe Rating

27 Focaccia Toppings {Easy & Delicious} - Italian Recipe Book

Saturday 22nd of May 2021

[…] Here’s the recipe for Arugula Pesto {Pesto di Rucola} […]