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Home » Blog » Recipes » Arugula Pesto (Whole30, Keto, Vegan)

Arugula Pesto (Whole30, Keto, Vegan)

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Is there anything better than homemade Arugula Pesto? I doubt it.

A small bowl containing arugula pesto with the ingredients of arugula and slivered almonds surrounding the bowl.

I’m a big believer in prepping sauces, dips, and dressings to keep on hand in my freezer and fridge—it’s one of the keys to whipping up quick and easy meals when I don’t have time or the energy to cook. That’s why I devoted a whole “Get Set” chapter in my latest cookbook, Ready or Not!, to all the make-ahead stuff you need to cook effortlessly anytime, from All-Purpose Stir-Fry Sauce and Green Beast Dressing to XO Sauce and Sriracha Ranch Dressing.

And while you won’t find this Arugula Pesto in my book, it’s an excellent example of a simple and versatile flavor booster that takes your food from ho-hum to nomtastic in no time flat.

Someone packing a measuring cup with arugula for arugula pesto.

Classic pesto is made with basil leaves, pine nuts, parmesan and pecorino cheese, crushed garlic, salt, and olive oil, but cheese ain’t Paleo, pine nuts require a special trip to the grocery store, and in the wintertime, fresh, in-season basil is hard to come by. Luckily, spicy arugula and slivered almonds make tasty pinch hitters. This Paleo, Whole30, and even vegan-friendly Arugula Pesto freezes really well, so if you plan ahead, you can pop out a cube of pesto whenever you need it!

Time to make Arugula Pesto!

Makes 1 cup

Ingredients:

  • 2 cups tightly packed arugula
  • 1 cup tightly packed Italian parsley
  • ½ cup toasted almond slivers
  • 1 tablespoon capers, rinsed and drained
  • 1 medium garlic clove
  • 2 tablespoons lemon juice
  • ½ cup extra virgin olive oil
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper

An overhead view of the ingredients for arugula pesto in a food processor.

Equipment:

  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Silicone spatula
  • Oxo silicone ice cube molds

Method:

In a food processor or blender, combine the arugula, parsley, almonds, capers, and garlic cloves.

Someone adding slivered almonds to a food processor with arugula.

Add the lemon juice.

Someone pouring lemon juice into a measuring spoon on top of a food processor.

Pulse until finely chopped, scraping the sides down if needed.

A closeup of the ingredients for arugula pesto pulsed in a food processor.

Then, while the food processor is running, pour the olive oil through the feed tube.

Someone pouring in a stream of olive oil into a food processor.

Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.

An overhead shot of the pesto in a food processor mixed together.

Arugula Pesto can be refrigerated for 4 days or frozen in ice cube trays for up to 6 months. (You won’t be sorry if you decide to double the recipe!)

A small bowl filled with arugula pesto with arugula surrounding the bowl.

So what are some things you can do with this magical green awesomeness?

Personally, I recommend that you toss a heaping spoonful of Arugula Pesto on just about anything, and it’ll make your final dish taste incredible. Try it on roasted vegetables, Pressure Cooker Crispy Potatoes, Instant Pot Spaghetti Squash, cubed roast chicken (like Weeknight Roast Chicken), Pan-Seared Salmon, Meatza, or scrambled eggs. You can also whisk the pesto with mayonnaise, and you’ll end up with a tasty dipping sauce for crudités!

Still scratching your head about what to do with this Arugula Pesto? Okay—here’s how I use it to make one of my favorite no-cook meals:

Spiralize your favorite vegetable (e.g. zucchini, parsnip, kohlrabi, carrot, etc.) and toss the veggie noodles in a bowl.  Yep, I don’t even bother with cooking them. Then, add a dollop of Arugula Pesto…

Someone adding a spoonful of paleo and Whole30 arugula pesto into a bowl of spiralized vegetables.

…some leftover cooked protein (e.g. chicken, pork, beef, shrimp, etc.), and salt and pepper to taste. Mix well and chow down!

Someone mixing together zoodles, arugula pesto, and chicken in a bowl for a paleo and Whole30 dinner.

This particular bowl was thrown together with uncooked parsnip noodles (PARSNIP + PASTA = PARSTA!), leftover sous vide chicken breast, Arugula Pesto, and a sprinkle of freshly cracked black pepper!

Someone holding onto a bowl of zoodles with arugula pesto with both hands.

Remember: This is just one example of what you can do with Arugula Pesto. The possibilities (pesto-bilities?) are endless!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Arugula Pesto by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
4.88 from 8 votes

Arugula Pesto

Arugula Pesto is a simple and versatile flavor booster that takes your food from ho-hum to nomtastic in no time flat! Plus, it's Whole30-, Paleo-, and Vegan-Friendly!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiment
Cuisine: Italian
Keyword: Dairy-free, keto, nom nom paleo, nomnompaleo, paleo, Vegan, Whole30
Servings: 16
Calories: 82kcal
Author: Michelle Tam

Ingredients

  • 2 cups tightly packed arugula
  • 1 cup tightly packed Italian parsley
  • ½ cup toasted almond slivers
  • 1 tablespoon capers rinsed and drained
  • 1 medium garlic clove
  • 2 tablespoons lemon juice
  • ½ cup extra virgin olive oil
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper

Instructions 

  • In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic cloves, and lemon juice. Pulse until finely chopped, scraping the sides down if needed.
  • Then, while the food processor is running, pour the olive oil through the feed tube. 
  • Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
  • Arugula Pesto can be refrigerated for 4 days or frozen in ice cube trays for up to 6 months. (You won’t be sorry if you decide to double the recipe!)

Notes

*In the nutrition facts, 1 serving is 1 tablespoon of pesto.
So what are some things you can do with this magical green awesomeness?
Personally, I recommend that you toss a heaping spoonful of Arugula Pesto on just about everything, and it’ll make your final dish taste incredible. Try it on roasted vegetables, Pressure Cooker Crispy Potatoes, cubed roast chicken (like Weeknight Roast Chicken), Pan-Seared Salmon, or scrambled eggs. You can also whisk the pesto with mayonnaise, and you’ll end up with a tasty dipping sauce for crudités! Or make a veggie noodle pesto bowl with spiralized vegetables, cooked protein, & pesto! 
 
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Fiber: 1g | Sugar: 1g
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Reader Interactions

Comments

  1. Mikel L Domnitz says

    December 19, 2017 at 6:56 pm

    what do you like to substitute for nuts (allergy?). I’ve done sunflower seeds, but am looking for other ideas.

    Reply
    • nomnompaleo says

      December 19, 2017 at 8:02 pm

      See above for Debbie’s tip!

      Reply
  2. Debbie Barford says

    December 19, 2017 at 7:41 pm

    Pepitas or pumpkin seeds are also good if prepared in a nut free facility. Or, if you cook your own pumpkin, using the shelled seeds from that will ensure there is no cross contamination. My family has multiple food allergies, so I’ve learned a lot over the years.

    Reply
    • nomnompaleo says

      December 19, 2017 at 8:02 pm

      Great tip!

      Reply
    • Caria says

      December 22, 2017 at 3:34 pm

      Thanks for this tip. I am going to try it. In the past, I just leave it out completely.

      Reply
  3. Karyn says

    December 19, 2017 at 10:59 pm

    I made this last night and served it with shrimp and zucchini noodles! Very delicious. I have lots of watercress sitting in my fridge, and I wonder if this would also work if I substituted watercress for the arugula?

    Reply
    • nomnompaleo says

      December 19, 2017 at 11:06 pm

      I bet it would work AND it would be packed with nutrients!

      Reply
  4. Joi Park says

    December 21, 2017 at 4:16 am

    I have everything but the parsley… Which would be better as a sub – basil or cilantro? Thank you!

    Reply
    • nomnompaleo says

      December 21, 2017 at 4:20 am

      Basil!

      Reply
      • Joi Park says

        December 21, 2017 at 4:55 pm

        Thank you!

        Reply
  5. Shelly Erasmus says

    December 21, 2017 at 4:06 pm

    I can’t wait to make this pesto but is there anything I could use in place of the capers? Thank you!

    Reply
    • nomnompaleo says

      December 21, 2017 at 4:29 pm

      You can leave them out and add more lemon juice or use green olives!

      Reply
  6. Cookbestrice says

    December 23, 2017 at 5:03 am

    I love pesto! Can’t wait to try this recipe out.

    Reply
  7. pansypink says

    December 25, 2017 at 8:11 pm

    Delicious Pesto! I put it on roasted spaghetti squash. Thank you.

    Reply
  8. Sarah says

    December 26, 2017 at 6:06 pm

    Hi! I just froze a bag of arugula before going out of town for the holidays. I’m wondering if I could use it to make this pesto. Thoughts?

    Reply
  9. Nutrition You Can Use says

    December 28, 2017 at 12:22 am

    I love the brightness and I’m sure the flavor of this pesto must be amazing as well. It’s always great to be able to add an extra burst of flavor into meals, especially when the process is simple to do.

    Reply
  10. D. Sylvester says

    December 28, 2017 at 7:53 pm

    This pesto is incredible! Followed recipe as is. Made it for Christmas Eve dinner. A great garnish with prime rib. And even more fabulous with zoodles. This will be a staple in our kitchen. Thanks, Michelle!

    Reply
  11. Jessica Light-Lee says

    January 3, 2018 at 7:33 am

    I’m allergic to almonds (the death nut). Should I just use pine nuts or would another type of nut be cheaper maybe? I’m on a tight budget. Thanks. 🙂

    Reply
  12. Joe Carbone says

    January 4, 2018 at 8:15 pm

    Do you think the recipe would taste better with basil?

    Reply
  13. Diane Rubenstein says

    January 13, 2018 at 12:37 am

    I made the mistake of buying Kale instead of Arugula and didn’t even discover it till I was putting the plastic box in the fridge, and all the pesto was in the freezer. Tasted just like pesto, so I guess it doesn’t much matter if you use Argula, Kale or Basil!

    Reply
  14. Nancy Alvarado says

    August 11, 2020 at 2:30 pm

    Hi! How long do you think this would last in the fridge?

    Reply
    • nomnompaleo says

      August 11, 2020 at 2:30 pm

      About a week! You can freeze it, too.

      Reply
  15. Linda Joblin says

    August 11, 2020 at 2:30 pm

    Thank you so much for this fabulous recipe, just delicious!

    Reply
  16. Isaac Robertson says

    December 7, 2021 at 8:05 am

    5 stars
    Hello!

    Just wanted to let you know that my wife and I tried this recipe the other night on our pasta. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!

    Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.

    Have a great day!

    Reply
  17. theresa says

    February 6, 2022 at 9:48 pm

    5 stars
    very good! I used lime juice in place of lemon because that’s all I had. I also used pine nuts–agian, that’s what I had. Was surprised that the fresh parsley adds to the depth of flavor. It’s delicious and I will make it again!

    Reply

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