Fresh, peppery arugula meets fragrant basil in this refined twist on classic pesto, while buttery pecans bring a delicate sweetness and nutty richness. This vibrant sauce is as versatile as it is flavorful,perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. A staple for the home cook who values fresh, bold, and balanced flavors.
Ingredients List
- 2 cups fresh arugula, packed
- 1 cup fresh basil leaves, packed
- ½ cup pecans, toasted
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 2 garlic cloves, peeled
- Juice of ½ lemon
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the greens
Rinse arugula and basil leaves thoroughly under cold water. Pat dry to remove excess moisture.
Step 2: Toast the pecans
In a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Let cool slightly.
Step 3: Blend the base
In a food processor, combine arugula, basil, toasted pecans, garlic, Parmesan cheese, and lemon juice. Pulse until finely chopped.
Step 4: Add the oil
With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
Step 5: Season and store
Taste and season with salt and pepper as desired. Transfer to a clean jar or airtight container.
Cook Time
10 minutes
Servings
1½ cups pesto (about 6 servings)
Nutritional Information (approx. per serving)
- Calories: 210
- Protein: 4g
- Carbohydrates: 3g
- Fat: 21g
- Fiber: 1g
- Sodium: 170mg
Storage Instructions
Store in an airtight container in the refrigerator for up to 5 days. To prevent browning, drizzle a thin layer of olive oil over the top before sealing. For longer storage, freeze in small portions for up to 3 months.
Suggestions
- Swap pecans for walnuts or almonds for a different nutty profile.
- Add a pinch of crushed red pepper for subtle heat.
- Use as a marinade for chicken or fish for an herby, aromatic finish.
- Spread on warm crostini and top with fresh tomatoes for an elegant appetizer.
Seasonal Relevance
This pesto shines in late spring and summer when basil and arugula are at their peak freshness, but its bold flavors can brighten up winter dishes when made with greenhouse-grown greens.
Conclusion
Arugula Basil Pesto with Pecans is more than just a condiment—it’s a flavor enhancer that elevates everyday meals into something remarkable. With its balance of peppery greens, sweet nuttiness, and tangy citrus, this pesto earns its place as a year-round kitchen essential for both quick weeknight cooking and elegant dining.
Arugula Basil Pesto with Pecans Recipe
6
servings10
minutes210
kcalA fresh, peppery, and nutty twist on classic pesto—this Arugula Basil Pesto with Pecans blends arugula, basil, toasted pecans, Parmesan, and olive oil into a smooth, vibrant sauce. Perfect for pasta, sandwiches, crostini, or as a marinade for meats and vegetables.
Ingredients
2 cups fresh arugula, packed
1 cup fresh basil leaves, packed
½ cup pecans, toasted
½ cup extra virgin olive oil
½ cup freshly grated Parmesan cheese
2 garlic cloves, peeled
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
Directions
- Rinse arugula and basil thoroughly, then pat dry.
- In a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Let cool slightly.
- Add arugula, basil, pecans, garlic, Parmesan, and lemon juice to a food processor. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until smooth and creamy.
- Season with salt and pepper to taste.
- Store in a clean jar or airtight container.
Recipe Video
Notes
- For dairy-free pesto, substitute Parmesan with nutritional yeast.
- Freeze in ice cube trays for easy single-use portions.
- Add crushed red pepper for a spicy kick.
FAQs
Q: Can I make this pesto without cheese?
Yes, simply omit the Parmesan and replace it with nutritional yeast for a dairy-free, vegan-friendly option that still has a savory flavor.
Q: How can I make the pesto thicker?
Reduce the amount of olive oil slightly, or add more pecans or Parmesan to create a thicker, spreadable consistency.
Q: Can I use frozen arugula or basil?
Fresh is best for vibrant flavor and color, but you can use frozen greens in a pinch—thaw and pat dry thoroughly before blending to avoid excess moisture.
