Get ready to fall in love with the robust flavors of our Arugula Pesto with Rosemary, your new go-to for an instant meal upgrade in just 5 minutes!
Truth be told, I’ve never been much of a pesto junkie. It’s not that I don’t love it — I definitely do! — it’s just that I don’t like buying pre-made jars of the stuff. I’ve been known to whip up a few batches of traditional pesto in the summertime, but I hate paying for basil in the winter. I realized that there’s really no good reason why pesto always has to be made with basil. What if we made a winter version?
Guys, this Rosemary Arugula Pesto might be my new favorite condiment. It takes just five minutes to make and keeps really well in the fridge. I’ve been spreading it onto sandwiches, adding it to dressings, and spooning it over pasta. The peppery arugula and fragrant rosemary make this completely unique.
Table of Contents
Reasons to Love This Rosemary Pesto Sauce
- Arugula and Rosemary Pesto keeps well in the fridge, making it a convenient, ready-to-use condiment.
- You can make this pesto sauce in just a few minutes, offering a quick, gourmet addition to meals.
- This pesto variant offers a nutritional boost, packed with vitamins and antioxidants from both arugula and rosemary.
Recipe Ingredients
- Rosemary Leaves: Intensely aromatic and woodsy with a slightly fibrous texture, these leaves infuse the pesto with a deep, earthy aroma.
- Parmesan Cheese: Nutty and salty with a slightly gritty texture when grated, this cheese adds a rich umami depth and a salty contrast.
- Toasted Pine Nuts: Buttery and earthy with a soft crunch, these nuts contribute a subtle sweetness and creamy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Variation: For a twist on traditional Arugula Pesto with Rosemary, consider using different cheeses like Asiago for a sweeter touch, Grana Padano for mildness, or Pecorino Romano for a sharper flavor. Ricotta Salata or Gruyère also make creamy, flavorful alternatives.
- Nut Options: Almonds can offer a subtle sweetness, while walnuts provide an earthy depth. Hazelnuts bring a rich, pronounced nuttiness, and cashews make the pesto creamier with their mild taste. If you’re looking for a nut-free option, sunflower seeds are an excellent choice.
How to Make Arugula Pesto with Rosemary
Step #1: Place the rosemary, arugula, nuts, cheese, garlic, one tablespoon of lemon juice, and salt in the bowl of a small food processor.
Step #2: Pulse until coarsely combined. Keep the lid on and slowly drizzle the olive oil through the pour spout while continuing to pulse.
Step #3: Once the pesto is ground into a fine paste, taste and add additional lemon juice and salt as desired.
Expert Tips
- Adjusting Consistency: If the pesto is too thick after blending, thin it out with a little extra lemon juice or a thin layer of olive oil. This will also help balance the flavors.
- Flavor Enhancement: Let the pesto sit for an hour before serving to allow the flavors to meld together. This resting period enhances the depth and harmony of the herbal and nutty elements.
- Freshness Preservation: To preserve the bright green color of the pesto, place a piece of plastic wrap directly on the surface of the pesto before sealing the container and refrigerating it. This prevents oxidation and maintains freshness.
Frequently Asked Questions
You can use this flavorful pesto as a versatile condiment or sauce. It’s excellent spread on pizza, as a marinade or topping for grilled chicken, or as a dressing to add a zesty twist to salads.
Yes, you can use a mortar and pestle. This traditional method enhances the flavors by releasing the oils and aromas more effectively than a food processor, giving you a more aromatic pesto.
Storage Info
Store the Arugula and Rosemary Pesto in an airtight container or a mason jar in the refrigerator for up to two weeks. For extended storage, freeze the pesto for up to six months. Portion it into ice cube trays or small containers, top with a layer of olive oil, and seal tightly.
Pesto is usually used at room temperature or slightly chilled, so generally, you don’t need to reheat it. If necessary, gently warm it in a saucepan over low heat, stirring frequently to preserve its texture.
More Delicious Recipes You’ll Love
Arugula Pesto with Rosemary Recipe
Ingredients
- 1/4 cup loosely packed rosemary leaves - discard tough stems
- 1 1/2 cups packed arugula leaves
- 1/4 cups toasted pine nuts - reserve a few for garnish
- 1/2 cup grated parmesan cheese
- 1 clove garlic - peeled
- 1 to 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Place the rosemary, arugula, nuts, cheese, garlic, one tablespoon of lemon juice, and salt in the bowl of a small food processor.
- Pulse until coarsely combined. Keep the lid on and slowly drizzle the olive oil through the pour spout while continuing to pulse.
- Once the pesto is ground into a fine paste, taste and add additional lemon juice and salt as desired.
NOTES
Nutrition
Thank you for this recipe I totally agree about paying for basil in the winter, I am so excited to make this pesto for my restaurant, Flury’s Cafe in Cuyahoga Falls, Ohio, my customers are going to love it!
This is a very intriguing flavor combination, I must try! Love how you photographed this pesto, beautifully rustic and inviting. Thanks for sharing, Anetta! 🙂
I have both of those growing in my yard, so will try this.
I love pesto and the unlimited variety you can create if you unfetter your mind. I made a great winter one with roasted beets and walnuts, plus the usual suspects but no greens but rosemary. Thanks for the great posts and have fun on your travels.
Great recipe! Wouldn’t have thought of using rosemary! 🙂 I posted a recipe for cashew arugula pesto a few days ago. 🙂 It’s actually not easy to find good quality pesto around here so I prefer making it myself but it was only recently I realized that pesto wasn’t only about basil and pine nuts!
Ooh that sounds fabulous! I’ll have to check out the recipe 🙂