Arugula Pesto Recipe & Variations {Super YUM!}
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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!
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.