Make this easy Zesty Lemon Arugula Pesto in just 10 minutes. This fresh gluten-free pesto recipe combines peppery arugula, Parmesan, toasted nuts, garlic, and lemon for a flavorful sauce that is perfect for pasta, sandwiches, vegetables, and more.
Fresh, vibrant, and bursting with bold flavor, this Zesty Lemon Arugula Pesto is a delicious twist on traditional basil pesto. The naturally peppery bite of fresh arugula combines beautifully with rich Parmesan cheese, toasted nuts, fragrant garlic, and bright lemon juice to create a versatile sauce that can elevate countless dishes. Whether tossed with gluten-free pasta, spread on sandwiches, spooned over grilled meats, or served as a dip, this easy homemade pesto comes together in just minutes.
Unlike store-bought pesto, this homemade version is made with fresh, wholesome ingredients and contains no unnecessary preservatives. It is perfect for using up an abundance of garden-fresh arugula and can easily be customized with your favorite nuts or made dairy-free if desired. Best of all, this gluten-free pesto stores well in both the refrigerator and freezer, making it an excellent meal prep staple.
Prep Time
10 minutes
Total Time
10 minutes
Yield
1 cup
Ingredients
2 cups fresh arugula, packed
½ cup freshly grated Parmesan cheese
⅓ cup extra virgin olive oil
¼ cup toasted pine nuts or toasted walnuts
2 garlic cloves
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
Directions
Step 1: Prepare the Ingredients
Wash and thoroughly dry the arugula. Toast the pine nuts or walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until lightly golden and fragrant. Allow the nuts to cool slightly before using.
Step 2: Build the Pesto Base
Add the arugula, toasted nuts, garlic cloves, and grated Parmesan cheese to the bowl of a food processor. Pulse several times until the ingredients are finely chopped and evenly combined.
Step 3: Blend Until Smooth
With the food processor running, slowly drizzle in the extra virgin olive oil through the feed tube. Continue processing until the pesto becomes smooth, creamy, and well blended. Stop once or twice to scrape down the sides of the bowl if necessary.
Step 4: Finish with Lemon and Seasonings
Add the fresh lemon juice, salt, and black pepper. Pulse several more times until everything is fully incorporated. Taste the pesto and adjust the seasoning with additional salt, pepper, lemon juice, or Parmesan if desired.
Step 5: Serve and Enjoy
Serve immediately or transfer the pesto to an airtight container. Enjoy it with your favorite gluten-free pasta, grilled chicken, seafood, roasted vegetables, sandwiches, wraps, or as a flavorful appetizer spread.
Notes
For an even creamier pesto, add 2 to 3 tablespoons of additional Parmesan cheese.
Pine nuts create a classic buttery pesto, while walnuts provide a richer, earthier flavor.
For a dairy-free version, substitute the Parmesan cheese with ¼ cup nutritional yeast.
If the pesto is thicker than desired, blend in 1 to 2 tablespoons of water or additional olive oil until it reaches your preferred consistency.
To help preserve the bright green color, pour a thin layer of olive oil over the surface before storing in the refrigerator.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe container for up to 3 months.
Always verify that your Parmesan cheese is certified gluten-free if preparing this recipe for someone with celiac disease.
