Herbaceous, bold, and dangerously spoonable, this isn't your nonna's pesto. The combo of mint, arugula, and fish sauce brings a deeply savory twist that'll wake up whatever you spoon it over-steak, veggies, bread, you name it. No cheese, no pine nuts, just pure punch.
Why You'll Love Arugula Pesto
This pesto is wildly flavorful, comes together in under 5 minutes, and uses no cheese-just herbs, acid, and umami. The kind of sauce you make once and then start dreaming about.
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
Faq question 1?
Yes-just hold off on adding the vinegar until you're ready to serve. That keeps the flavor brighter and prevents it from dulling in the fridge.
Faq question 2?
You can use soy sauce or even anchovy paste as a backup. The key is a hit of umami to balance all the greens.
Arugula Pesto
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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