Arugula Basil Pesto – Fresh, Peppery, and Full of Summer Joy

Name: Arugula Basil Pesto
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Mediterranean
Ingredients: 2 cups fresh arugula (packed); 1 cup fresh basil leaves (packed); 2 garlic cloves; 1/3 cup freshly grated Parmesan cheese; 1/4 cup pine nuts, lightly toasted; 1/2 cup extra virgin olive oil; Juice of 1/2 small lemon; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

Fati Bendahi 5 minutes ago

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to share my Arugula Basil Pesto with you. This Arugula Basil Pesto feels like summer in a spoon. I make this Arugula Basil Pesto when my garden overflows with basil and when I crave something bright, peppery, and alive. The arugula gives this pesto a bold personality, while the basil keeps it soft and fragrant. Every time I prepare Arugula Basil Pesto, I think of warm Cretan afternoons, open windows, and my grandmother crushing herbs with her mortar and pestle.

She always told me, “Fresh herbs carry the sun inside them.” I still believe her.

Why I Love Making This Recipe

I love making Arugula Basil Pesto because it comes together in minutes, yet it tastes like I spent hours in the kitchen. It feels elegant but effortless. I can spread it on bread, toss it with pasta, spoon it over grilled vegetables, or even swirl it into soups.

The peppery bite of arugula makes this pesto different from traditional basil pesto. I adore that gentle bitterness. It wakes up my taste buds. The basil balances everything with sweetness and perfume. Garlic adds depth. Good olive oil wraps everything in silk. Parmesan brings comfort.

This pesto tastes bold but comforting at the same time. That balance makes me happy.

Ingredients & Little Kitchen Secrets

Here is everything I use to make my Arugula Basil Pesto:

2 cups fresh arugula (packed)
1 cup fresh basil leaves (packed)
2 garlic cloves
1/3 cup freshly grated Parmesan cheese
1/4 cup pine nuts (lightly toasted)
1/2 cup extra virgin olive oil
Juice of 1/2 small lemon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

My Little Secrets

I always wash and dry the arugula and basil very well. Water makes pesto watery and dull. I spin the leaves dry and then pat them gently with a clean towel.

I toast the pine nuts in a dry pan for 2–3 minutes. I watch them carefully because they burn quickly. Toasting makes them richer and warmer in flavor.

I use good Greek extra virgin olive oil. Olive oil is not just an ingredient here. It is the soul of the pesto.

I grate my Parmesan fresh. Pre-grated cheese never melts into the pesto properly.

How I Make It, Step by Step

I wash the arugula and basil thoroughly and dry them completely.
I toast the pine nuts in a small pan over medium heat for 2–3 minutes until golden, then I let them cool.
I add the arugula, basil, garlic, Parmesan, and toasted pine nuts into my food processor.
I pulse a few times until everything breaks down into small pieces.
I slowly drizzle in the olive oil while blending until the mixture becomes smooth but still slightly textured.
I add the lemon juice, salt, and black pepper.
I taste and adjust the seasoning if needed. Sometimes I add a little more olive oil if I want it creamier.

If I want a thicker pesto for spreading, I use slightly less olive oil. If I want it for pasta, I keep it a bit looser.

The smell at this point fills my whole kitchen. It smells green, fresh, and alive.

How I Serve It at Home

I toss Arugula Basil Pesto with warm pasta and a splash of pasta water to create a silky sauce. I top it with extra Parmesan and cracked pepper.

I spread it over toasted sourdough and add cherry tomatoes and crumbled feta for a quick lunch.

I spoon it over grilled chicken or roasted vegetables.

Sometimes I mix it into Greek yogurt for a creamy dip. My friends always ask for the recipe when I do that.

This pesto makes simple food feel special.

Storage, Reheating & Make-Ahead Tips

I store Arugula Basil Pesto in a glass jar in the refrigerator for up to 5 days. I pour a thin layer of olive oil on top to keep it fresh and green.

I never heat pesto directly on the stove. Heat can make it bitter. I always stir it into warm food instead.

I also freeze pesto in ice cube trays. Once frozen, I transfer the cubes to a freezer bag. This trick saves me during busy weeks.

100-Word Short Version

I make Arugula Basil Pesto with fresh arugula, basil, garlic, Parmesan, pine nuts, olive oil, and lemon juice. I blend everything until smooth and creamy. The arugula adds a peppery bite, while the basil keeps the flavor soft and fragrant. I use this pesto on pasta, toast, grilled meats, or vegetables. I store it in the fridge with olive oil on top or freeze it in cubes for later. This quick and easy pesto tastes fresh, bold, and comforting. It brings brightness to everyday meals and fills my kitchen with the smell of summer herbs.

Recipe Card

⏱️ Time
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes

🛒 Ingredients
2 cups fresh arugula
1 cup fresh basil leaves
2 garlic cloves
1/3 cup grated Parmesan cheese
1/4 cup toasted pine nuts
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
1/2 teaspoon sea salt
1/4 teaspoon black pepper

👩‍🍳 Instructions

Wash and dry the arugula and basil completely.
Toast pine nuts in a dry pan until golden.
Add arugula, basil, garlic, Parmesan, and pine nuts to a food processor.
Pulse until finely chopped.
Slowly drizzle olive oil while blending.
Add lemon juice, salt, and pepper.
Blend until smooth and adjust seasoning to taste.

📝 Notes
Use high-quality olive oil for best flavor.
Add extra lemon for more brightness.
Store with olive oil on top to preserve color.

🍽️ Nutrition (per serving, approx.)
Calories: 180
Fat: 17g
Carbohydrates: 3g
Protein: 4g
Fiber: 1g

Conclusion

Every time I make Arugula Basil Pesto, I feel connected to my roots and to the simple joy of fresh ingredients. This pesto reminds me that cooking does not need to be complicated to be beautiful. I hope you make this in your kitchen, maybe with your children watching or your friends chatting nearby. Let the herbs perfume your home. Let the olive oil shine. Let food bring you closer to the people you love.

With love from my kitchen in Crete,
INAYA 💚