Make this 6 ingredient arugula basil pesto in just 5 minutes. It's a great way to use up extra arugula before it goes bad. It's less expensive than traditional pesto with cashews instead of pine nuts too!
[This recipe was originally posted in September 2021. It has been updated with cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]
Table of contents
Batch cooking is a great cooking for one trick, it's like meal prepping without having to set aside time to actually meal prep. All it really is is making extra of what you're already making, then freeze or refrigerate the rest for later.
Any pesto, like this arugula basil pesto, is one of the best foods to batch cook, it's not only easy and freezer friendly, but is a delicious way to use up greens that are about to go bad or have even started to go bad.
You'll want to make this pesto recipe over and over because it's full of delicious ingredients like fresh arugula, cashew nuts, fresh basil leaves, a clove of garlic, extra virgin olive oil, hemp hearts, and grated parmesan cheese.
Not only is this quick arugula basil pesto sauce great for future quick dinners, it's great for a quick dinner the night you make it. Make this easy Pesto Pasta or slather it over salmon, chicken, tofu, or shrimp. YUMMM.
Quick homemade pesto is a great way to use up greens (like spinach and arugula) that are about to go bad, try this Pistachio Pesto Pasta if you've got pistachios and spinach that are ready to be used.
Ingredients
Scroll down to the arugula basil pesto recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Arugula: Instead of using all basil, I mix it with arugula for a different flavor, to use it up, and save money. Use all basil, arugula, spinach, or other greens that you have.
- Basil: I still want the basil flavor, so a handful-ish of basil is such a great addition.
- Cashews: Like basil, traditional pine nuts in pesto is very expensive. Lots of other nuts work in pesto, cashews are a great one, they break up well.
- Olive Oil
- Parmesan cheese
- Hemp hearts: Another non-traditional ingredient for pesto, I like to add a small amount of hemp hearts. There isn't much of a reason other than to use it up, and throw in another ingredient for fiber and other nutrients.
- Garlic
Instructions
Scroll down to the arugula basil pesto recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Add all arugula basil pesto ingredients to a blender jar or food processor bowl, blend until desired smoothness.
2. Store or add pesto to this Pesto Pasta; or top salmon, tofu, shrimp, or chicken with it.
Ways to use pesto
Storage/Reheating Tips
Transfer your arugula basil pesto to a jar if you plan on using it all within 4-5 days, or pour into an ice tray (then transfer to a bag) to freeze individual servings for later.
Spoon out as much pesto as you'd like to use, or toss a pesto ice cube (or two) into cooking pasta or onto meat. If you're cooking the arugula basil pesto on pasta or meat, frozen cubes don't need to be defrosted before.
Substitutions/Tips
- Pesto traditionally uses pine nuts, I used cashews in this arugula basil pesto because they're less expensive, but you can also use almonds, pistachios, or the traditional pine nuts.
- This recipe is a great way to use up greens that are starting to wilt and get slimy, slightly slimy arugula or basil works just fine in this recipe. That said, you can sub the arugula for spinach or more basil.
- You can buy a basil plant instead of a clamshell of basil. You can plant your basil or place it on a plate and keep watering it. It'll cost you less and give you more basil!
- Add a splash of lemon juice to add a tangy flavor.
- Other great add-ins: chia seeds, mix of nuts, other greens, lemon juice, etc would all be good to add to arugula basil pesto
FAQ
As a dietitian, I recommend eating a variety of foods, so yes, it's healthy. Pesto, like this arugula basil pesto is a great sauce because it's really flavorful and is packed with greens and basil.
Any leafy green is a good substitute for basil in pesto (like kale, spinach, arugula), but I still recommend adding a teaspoon or so of dried basil (or oregano) to your pesto for flavor.
This arugula basil pesto is delicious on pasta with edamame, like in this Pesto Pasta. It's also great on salmon, chicken, shrimp, and tofu. You can also use it to top roasted vegetables or as a salad dressing (add olive oil).
Other quick meal ideas
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Arugula: Pear, Prosciutto, and Arugula Pizza or Beet and Arugula Salad
- Basil: Pistachio Pasta Sauce, Canned Tomato Pasta, Cheesy White Bean Tomato Bake
- Cashews: add to Beef and Broccoli, Protein Balls (peanut butter and chocolate) or Watermelon Chicken Salad.
Did you make this arugula basil pesto? Leave me a comment & rating to share how it turned out!
Arugula Basil Pesto (makes 1 cup)
Equipment
- High powered blender OR food processor
- Measuring cups, spoons
- MIcroplaner or Box Grater
- rubber spatula
Ingredients
- 2 cups fresh arugula
- ½ cup cashews
- ¼ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- 2 Tablespoons hemp hearts
- 1 Tablespoon grated parmesan cheese
- 1 clove garlic minced
- pinch salt to taste
Instructions
- Add 2 cups arugula, ½ cup cashews, ¼ cup basil leaves, ¼ cup olive oil, 2 Tablespoons hemp hearts, 1 Tablespoon grated parmesan cheese, 1 garlic clove, and a pinch of salt to high powered blender/food processor, blend until well incorporated
- Top pasta, fish, or other protein with arugula basil pesto immediately. Or freeze sauce in an ice tray.
Notes
- You can substitute the cashews with almonds, pistachios, or traditional pine nuts.
- Swap the arugula for spinach or more basil.
- Greens that are about to wilt or just starting to wilt are great in this recipe.
- Buy a basil plant instead of just basil leaves, because it'll regrow.
- Add a splash of lemon juice to add a tangy flavor.
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Liza says
Love this fresh take on pesto! The arugula adds such delicious flavor. Great recipe!
Rebecca Clyde MS, RDN, CD says
such delicious flavor! agreed
Tracy says
This was so so easy to make and I love how convenient they are to keep in the freezer! Great recipe, thank you!
Holley says
I just love this idea! So easy and tastes amazing!
Ali says
I have such a large basil plant this summer, I am looking for more basil recipes and this one looks like such a great idea! I always love having pesto on hand for tomato mozzarella paninis.
Justine says
I love homemade pesto, but it's usually so expensive to make. This was a great budget friendly alternative, and still tasted absolutely incredible!