On a pizza, in a sandwich, or used in a dip, this peppery arugula pesto with a hint of lemon zest is a bright change perfect for summer.
This pesto veers a bit from the basic basil variety. Although the usual suspects are still there – pine nuts, parmesan, and garlic – this version has a peppery kick from the arugula, and lemon zest brightens it up on the back end. Use this pesto to dress up a sandwich, stir it into hummus or ranch, or go old school (like I did) and top your pasta with it – cold or hot. 
I just love the bright green color and the fresh flavors – It just smells like summer! PS – If you’d like to preserve some “summer” for later, this pesto can be frozen. Just pack it into a mason jar and cover with a thin layer of olive oil. It’ll keep this way for a few months. It’ll also keep stored in the fridge this way for a few days. Enjoy!
Now that you have made this bold pesto, do you want to know what wine will pair perfectly? Check out my suggestions at the bottom here.
Frequently Asked Questions
Can I use a different type of nut instead of pine nuts in the arugula pesto?
Yes, you can substitute pine nuts with walnuts or cashews for a different flavor profile.
How can I adjust the spiciness of the arugula pesto if it’s too strong for my taste?
You can reduce the amount of arugula or mix in more olive oil to mellow the peppery kick.
Is there a specific way to freeze the arugula pesto to maintain its flavor?
Pack the pesto into a mason jar and cover it with a thin layer of olive oil before sealing to help preserve its vibrant flavor.
