This pesto arugula will add a bright, peppery flavor to pasta, pizza, sandwiches, soups, and more. It's easy to make with a few simple ingredients, it freezes beautifully, and it's ready in minutes!


– Arugula – Olive oil – Parmesan cheese – Pumpkin seeds – Lemon juice – Garlic – Sea salt

Add all of the ingredients to your food processor.


Blend on high speed until mostly smooth stopping a few times to scrape the edges.


Store it in an airtight container in your freezer and it will keep for up to 3 months. We like to divide it up into portions for easy weeknight dinners.

If you're not using the pesto right away, pour a thin layer of olive oil over the top to keep the pesto fresh.

When stored properly in a mason jar or airtight container in the fridge, arugula pesto will keep for up to 2 weeks.

Swipe up for full recipe!