Arugula Pesto

This pesto skips the traditional cheese and pine nuts entirely: it's built from mint, arugula, parsley, and marjoram, blended with fish sauce and red wine vinegar instead of parmesan.

Why You'll Love Arugula Pesto

Mint makes up the bulk of the greens (2 cups, more than the arugula itself), with parsley and marjoram rounding out the herbs. Fish sauce stands in for the usual parmesan, and the red wine vinegar gets added last to keep the color bright.

Tips and Tricks

• Use cold olive oil to preserve bright green color
• Start with less vinegar and adjust to taste
• For a rustic texture, pulse rather than blend

Variations

• Swap arugula for spinach or watercress
• Use anchovy paste in place of fish sauce
• Add toasted almonds or walnuts for extra richness

Substitutions

• Mint → Basil or cilantro
• Fish sauce → Soy sauce or Worcestershire
• Red wine vinegar → Lemon juice or white wine vinegar

Best served with

• Grilled steak
• Roasted sweet potatoes
• Seared salmon
• Crusty sourdough or focaccia

How to Store Leftovers

• Store in an airtight container in the fridge for up to 5 days. Pour a thin layer of olive oil on top to prevent oxidation. For longer storage, freeze in ice cube trays and thaw as needed.

Common Questions

Arugula Pesto

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A bold, herbaceous pesto made with arugula, mint, parsley, and marjoram. Perfect with steak, grilled vegetables, or as a punchy finishing sauce.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment

Cuisine: Mediterranean-Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cup Mint packed leaves
• 1 cup Arugula packed leaves
• 2 tablespoon Marjoram packed leaves
• 1 cup Parsley packed leaves
• ¼ cup Red wine vinegar
• ¼ cup Fish sauce
• Olive oil to desired consistency
• Salt to taste

Equipment

• Blender or food processor
• Rubber spatula
• Measuring cups and spoons

Method

 

1. Add all ingredients to blender except the olive oil
2. Pulse a few times to begin combining
3. With machine running, drizzle in the olive oil until reaching desired consistency (~1 - 1.5 cups)
4. Season with kosher salt to taste
5. If not using immediately, reserve red wine vinegar until just before serving

Notes

Storage: Keeps in an airtight container in the fridge for about a week. If you're not using it right away, hold back the red wine vinegar and stir it in just before serving, it keeps the color brighter and the flavor sharper.

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