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Arugula Pecan Pesto Recipe

A simple, inexpensive variation on pesto using peppery arugula and sweet pecans. Use it over baked fish or chicken, spread on sandwiches, toss pasta in it, or make pesto pizza!
Prep Time5 mins
Total Time5 mins
Course: Sauce
Keyword: DIY sauce, easy sauce, homemade sauce, pesto
Servings: 10 servings
Calories: 172kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • Food Processor


  • 12 oz Arugula leaves (5 heaping cups)
  • cup Pecans
  • 1 clove Garlic
  • 2 oz Parmigiano-Reggiano Cheese, broken up into pieces
  • ½ cup Olive Oil
  • Salt, to taste


  • Pulse the first four ingredients (through the cheese) in a food processor until broken up. Turn the food processor on and blend while slowly adding the olive oil. Continue blending until it becomes smooth and spreadable, adding more olive oil if needed. Add salt, to taste. Pesto will keep up to a week covered in the refrigerator.


Calories: 172kcal | Carbohydrates: 2g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 855IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg