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Arugula Pistachio Pesto for Pasta, Salad, Sandwiches, Pizza, Anything!

Arugula Pistachio Pesto
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I simply love whipping up homemade pesto, experimenting with different nuts like pistachios, almonds, cashews, and pines, and mixing up the cheeses and herbs. Each variation brings its own unique twist to the table. Last time I went with classic basil, but this time, I’ve opted for arugula to craft this homemade arugula pistachio pesto recipe. Pesto has its roots deep in Italian cuisine, and this recipe pays homage to that tradition with a fresh, peppery twist.

This versatile pesto can easily become a go-to condiment in your kitchen. Slather it on pasta, drizzle over salads, spread it on sandwiches, or even spoon a bit on top of a steak to enhance the flavors.

Why Will You Love this Recipe?

  • Fresh and Preservative-Free: This pesto is made with all-natural ingredients, ensuring that you enjoy a sauce that’s as fresh as it is wholesome. By making it at home, you can be confident it’s free from any artificial preservatives, delivering a clean and vibrant flavor.
  • Versatile with an Authentic Italian Taste: Not only does this recipe offer the authentic taste of Italian cuisine with its classic ingredients, but it’s also incredibly versatile. Use it across a variety of dishes—from pastas and salads to sandwiches and steaks—to add a delicious, herby twist to your meals.
recipe for arugula Pistachio Pesto

Recipe Variations

  • Swap the Nuts: If you’re looking to experiment with different flavors or just don’t have pistachios on hand, this recipe is just as delicious with other nuts. Try substituting the pistachios with almonds, cashews, or pine nuts for a different twist on the classic pesto flavor.
  • Add Basil: For a more traditional pesto experience, consider adding some fresh basil leaves to the mix. Basil will not only impart a fragrant aroma but also bring a bright, herbal taste that complements the peppery notes of the arugula beautifully.

Tools You’ll Need

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Arugula Pistachio Pesto recipe

Arugula Pistachio Pesto

Author: Laura Bais
Try making this homemade arugula pistachio pesto and enjoy it on pasta, salads, sandwiches, steak, or anything else you desire!
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine Italian
Servings 1 cup
Calories 716.1 kcal


  • 1 cup arugula
  • cup pistachio
  • ¼ cup parmigiano cheese
  • 2 cloves garlic
  • 1 dash black pepper
  • tsp salt
  • 3 tbsp olive oil


  • Begin by washing and draining the arugula thoroughly.
  • Next, combine the arugula, pistachios, Parmigiano cheese, garlic, black pepper, salt, and olive oil in a food processor or a similar chopping device.
  • Pulse or chop the mixture until it forms a coarse paste. You may need to stop periodically to scrape down the sides, ensuring that the ingredients are evenly blended.


Serving: 1cupCalories: 716.1kcalCarbohydrates: 15.5gProtein: 18.3gFat: 67.3gSaturated Fat: 12.2gPolyunsaturated Fat: 10.3gMonounsaturated Fat: 42.3gCholesterol: 17mgSodium: 873.5mgPotassium: 554.9mgFiber: 4.9gSugar: 3.8gVitamin A: 846IUVitamin C: 7.2mgCalcium: 387.1mgIron: 2.5mg
Keyword arugula pesto, homemade pesto, homemade pistachio pesto, pistachio

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.

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