Fresh Arugula Pesto Pasta (Gluten-Free + Vegan)
This vegan arugula pesto pasta is fresh, peppery, comforting, and surprisingly easy to make. If you love traditional basil pesto but want something with a little more bite and nutrition, arugula pesto might become your new favorite pasta sauce.
Made with fresh arugula, garlic, olive oil, roasted pine nuts, and basil, this simple pesto comes together in minutes in a food processor. We love serving it over gluten-free linguine or fettuccini for an easy weeknight dinner that still feels nourishing.
One of my favorite things about this recipe is that it manages to satisfy a comfort-food craving while still packing in lots of greens. Even during busy sports seasons and chaotic evenings, meals like this helped us follow the 80/20 rule for healthy food.
The rich flavor of arugula and the crunch of roasted pine nuts make this one of the most amazing nutritious comfort foods around. Adding sprouts makes it a superfood meal.
If the pesto part of this recipe makes you nervous, it’s far easier than you think. If you can toss ingredients in a food processor and press a button, you can make pesto.
What Does Arugula Pesto Taste Like?
Arugula pesto has a bolder, more peppery flavor than traditional basil pesto. The arugula gives it a fresh, slightly spicy bite, while olive oil and roasted pine nuts balance it out with richness and depth.
Because this recipe is naturally vegan and made without cheese, the flavors stay especially bright and fresh. If you prefer a creamier pesto, you can always add nutritional yeast or parmesan cheese.
The Health Benefits of Arugula
Arugula is one of our favorite flavorful bases for a salad. We also love it as a pizza topping (see our Arugula Mushroom pizza recipe).
Arugula is part of the cruciferous vegetable family, alongside broccoli, kale, and cabbage. These vegetables are rich in antioxidants and beneficial plant compounds that support overall health.
Arugula contains vitamin K, folate, calcium, and antioxidants that may support heart health, eye health, and healthy digestion. Its naturally peppery flavor also makes it an easy way to add more greens to meals without relying on another basic salad.
In Traditional Chinese Medicine, an important aspect of nutritional therapy — which is often seen as essential for treating common pathologies based on qi deficiency or blood deficiency — is eating fresh vegetables, especially green and cruciferous veggies. They are said to help to nourish the spleen and stomach, aiding in absorption of nutrients, and to support the liver in removing waste from the body.
Sourcing the arugula, basil, and sprouts from your local farmers market – or growing your own – are the best ways to make sure they’re fresh and rich in nutrients.
Ingredients Notes & Easy Substitutions
- Arugula: Baby arugula creates a milder pesto, while mature arugula has a stronger peppery flavor.
- Pine nuts: Walnuts or cashews work well if pine nuts are unavailable.
- Basil: Fresh basil adds balance and sweetness to the peppery arugula.
- Gluten-free pasta: We love using gluten-free linguine or fettuccini, but this pesto works with almost any pasta shape.
- Sprouts: Optional, but they add freshness and extra texture.
Make This Arugula Pesto Pasta with Gluten-Free Fettuccini
Thankfully, you don’t have to look far these days to find really good gluten-free pastas. Ever since we discovered Jovial’s Einkorn flour for baking, we fell in love with their gluten-free pastas, too.
For this arugula pesto pasta recipe, we recommend fettuccini or linguine, but any choice of pasta will do.
How to Make Vegan Arugula Pesto Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package directions. We love using gluten-free linguine or fettuccini for this recipe, but any pasta shape works well.
Before draining, reserve about ½ cup of pasta water in case you want to loosen the pesto sauce later.
Step 2: Mince the Garlic
While the pasta cooks, add the garlic cloves to a food processor and pulse until finely minced and sticking to the sides.
This helps distribute the garlic flavor evenly throughout the pesto.
Step 3: Add the Pine Nuts & Seasonings
Add the roasted pine nuts, basil, salt, and pepper to the food processor. Pulse until the mixture becomes finely textured and begins clinging to the sides.
Roasted pine nuts add richness and help balance the peppery bite of the arugula.
Step 4: Blend the Arugula Pesto
Using the feed tube, alternate adding the fresh arugula and olive oil a little at a time while pulsing the food processor.
Continue blending until the pesto reaches your desired consistency. If you prefer a thinner sauce, simply add a little more olive oil or a splash of reserved pasta water.
Step 5: Toss with Pasta
Add the warm cooked pasta to a large bowl and toss with the fresh arugula pesto until evenly coated.
Top with extra toasted pine nuts, sprouts, or fresh basil if desired.
Frequently Asked Questions
Is arugula gluten-free?
Yes. Arugula is naturally gluten-free. To keep this recipe fully gluten-free, simply use certified gluten-free pasta.
Can you freeze arugula pesto?
We love making a double batch of pesto to have for salad dressing or toast toppings. Just pour the extra into a jar, add a bit of olive oil to the top of the pesto, and store it in the fridge for up to one week. Arugula pesto also freezes beautifully. Store it in an airtight container or ice cube tray for up to 6 months.
How long does homemade pesto last?
Homemade pesto usually lasts about 5–7 days in the refrigerator when covered with a thin layer of olive oil.
Can I make arugula pesto without nuts?
Yes. You can substitute sunflower seeds or pumpkin seeds if needed.
What can I use arugula pesto for besides pasta?
This pesto is delicious on sandwiches, toast, pizza, roasted vegetables, grain bowls, and salads.
Fresh Arugula Pesto Pasta (Gluten-Free & Vegan)
Ingredients
- 5 oz organic arugula washed & packed fairly tightly
- 1/2 cup mild olive oil
- 3 cloves organic garlic peeled
- 2 tbsp basil paste or 2 tablespoons fresh chopped basil
- 1/4 cup roasted pine nuts
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 16 oz gluten-free linguine or fettuccini (or pasta of your choice)
- 1 handful organic sprouts (optional)
Instructions
- Cook the pasta according to package instructions, meanwhile…
- Pulse the garlic in a food processor, just until minced and sticking to the sides.
- Add the pine nuts, basil, salt & pepper. Process until the ingredients stick to the sides.
- Use the feed tube of the food processor to add the arugula and olive oil in turns, about ¼ at a time, pulsing in between. Add enough olive oil to gain the consistency you prefer and to allow the arugula to move freely in the processor.
- Taste the pesto and add additional salt & pepper, as desired.
- Toss the finished pesto with the fresh pasta. If desired, top with toasted pine nuts and sprouts of your choice.
Notes
Nutrition
Fresh, flavorful, and easy enough for busy weeknights, this vegan arugula pesto pasta is one of those meals that feels both comforting and nourishing at the same time. It’s a simple way to use fresh greens while creating a dinner that still feels satisfying and cozy.
And once you realize how easy homemade pesto really is, you may never go back to store-bought again.
