This Arugula Pesto is so simple to make and comes together in only 5 minutes. Basil is swapped out with Arugula for a pesto recipe that’s bright and bursting with peppery lemony flavor. It’s the perfect accompaniment on so many things such as pasta, pizza, salads and more. Gluten Free, Low Carb, Easy.
And since you can never have too many toppings or dips….
This lemony arugula pesto recipe is going to be the perfect addition to your weekly rotations.
Especially since it’s so versatile and can be enjoyed sooo many ways…
So no reason not to keep a batch of this readily available to serve with meals or as a tasty appetizer.
Or if you’re looking for a classic basil pesto then this one is really simple to make using cashews.
What goes in this Arugula Pesto:
You only need a few ingredients and a food processor or blender to mix this up…
- Parmesan Cheese
- Olive Oil
- Lemon juice
And just throw this all in the food processor for this amazing sauce, topping or dip that your family is going to love.
Best way to store this Arugula Pesto:
Store it in a covered glass jar in the fridge for up to a week.
Or you can also freeze pesto for longer storage.
You can freeze pesto in ice cube trays and once frozen transfer to freezer safe zip lock bags.
Then you’ll have it readily available when needed for recipes or snacks.
Ways to serve pesto:
Probably some of the most popular ways to serve it is on pasta or topped on pizza.
Personally some of my favorite ways to eat it is on gluten free flatbread or topped on hummus since I’m all about the appetizers. 😉
Really I find it pretty tasty topped on most things…. so just get creative with it.
More dip recipes….
AND IF YOU MAKE THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time- xoxo
Easy Arugula Pesto (Gluten Free, Low Carb)
- 3 cups arugula firmly packed
- 1/2 cup parmesan cheese shredded
- 1/3 cup walnut halves
- 1/2 lemon juiced
- 1/2 cup olive oil
- 2 cloves garlic
- salt to taste
- Add arugula, parmesan cheese, walnuts, garlic, and lemon juice to food processor and blend till broken down scraping the sides down several times.
- With the food processor on low slowly pour in the olive oil till combined.
- Serve immediately or store in air tight jar in fridge.