Arugula Pistachio Pesto

_{Updated 06.16.26}

Arugula is one of those ingredients that divides people cleanly into two camps; those who find the bitterness off-putting and those who reach for it specifically because of it. If you’re in the second camp, this pesto was made for you. The leaves are beautiful too; deeply lobed, almost oak-like in shape, and a dark green that carries through into the finished pesto. But it’s the peppery bite that makes arugula polarizing in a salad that is exactly what makes it work here, where it needs to carry a pesto on its own without the help of cheese.

Arugula brings a peppery bite that basil doesn’t have, and pistachios bring a richness and sweetness that pine nuts only hint at. Garlic, olive oil, salt, and pepper complete the picture. Everything goes into a blender and comes out as a cup of a thick sauce that works on pasta, spread on bread, stirred into soup, or eaten directly from the jar with a spoon at an embarrassing hour.

One cup is the yield and the right amount to use across two or three meals, like Stir-Fried Gnocchi with Arugula & Pancetta without the pesto oxidizing before you get through it. A thin layer of olive oil on top keeps it bright in the fridge. It is also vegan, which it would be rude not to mention.

Why This Works

Basil pesto works because basil is mild enough to let olive oil and Parmesan carry the sauce. Arugula isn’t mild, it’s peppery and slightly bitter, which means it can carry the sauce itself without needing cheese to prop it up. That’s what makes this pesto vegan without tasting like something is missing. Pistachios are sweeter and richer than pine nuts, which balances the arugula’s sharpness without dulling it. The ratio of nut to leaf is what determines whether you get a pesto that tastes like arugula with nuts, or nuts with a hint of arugula. This one is firmly in the first camp.

_{This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.}

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Arugula
• Pistachios
• Garlic
• Olive oil

Don't Miss a Single Great Recipe!

First Name:

Email address:

Leave this field empty if you're human:

This short video below shows how quickly and easily this recipe comes together.

How to Make Arugula Pistachio Pesto

Alternatives & Substitutions

• Add some cheese, like Pecorino Romano or Parmigiano Reggiano. The pesto is no longer vegan.
• For a slightly brighter flavor add some lemon or lime juice.
• If you don’t want to use pistachio nuts, think about walnuts, cashes or almonds.

Serving Suggestions

• Toss the pesto with warm pasta and a splash of reserved pasta water to create a creamy coating, like Stir-Fried Gnocchi with Arugula & Pancetta.
• Use it as a flavorful spread for sandwiches, paninis or wraps, like Salami Caprese Ciabatta.
• Use it as part of a salad dressing
• Spoon it over grilled chicken or grilled fish, like grilled rainbow trout.

Storage Tips

• Fresh pesto can be kept in airtight containers for about 1 week.
• If you want to keep it longer, divide it in small portions and store those in a freezer bag it in the freezer. An ice cube tray is ideal to freeze small portions.

Other Pestos to Try