Lemon Pistachio Arugula Pesto

Name: Lemon Pistachio Arugula Pesto Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup pistachios (shelled, unsalted); 2 cups arugula (packed); 1/2 cup fresh parsley (packed); 2 1/2 oz aged Parmesan cheese (block); Zest from 1/2 lemon; 2 Tbsp fresh lemon juice; 1 cup olive or avocado oil (more if you like your pesto thinner); 1/4-1/2 tsp Salt (to taste)

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Lemon Pistachio Arugula Pesto is a vibrant pesto that’s easy to make in just 5 minutes! This bright arugula pesto features pistachios, fresh lemon juice and zest, parmesan cheese, arugula, parsley, and smooth avocado oil. It has a bolder flavor than the classic pesto but just as smooth and delicious.

Enjoy more of the best flavors of fresh pesto with recipes like Classic Basil Pesto and Sun-Dried Tomato Pesto!

scooping Lemon Pistachio Arugula Pesto out of a bowl with a wooden spoon.

Table of Contents

I’ll admit… I was a little hesitant to try this lemon pistachio arugula pesto when I first encountered it at a local restaurant. I’ve been a basil pesto purist for so long, with only the occasional variance of sun-dried tomato pesto! However, as soon as I had my first bite (an entire decade ago) I’ve been obsessed ever since.

I absolutely love it when I can recreate recipes that I’ve tasted in my favorite restaurants. We can have those dishes much more often, and needless to say, way cheaper. You may not think of making arugula pesto at first, but once you taste how well the peppery arugula, sweet and nutty pistachios and tangy lemon juice all complimented each other, you’ll be a convert as well.

After some deliciously fun taste testing, I nailed the best recipe and have been making it for 10 years now. There are even a few improvements that I made by enhancing the citrus flavor with an addition of lemon zest. I also added an extra creaminess and quite a flavor boost with Parmesan cheese.

Ingredient Notes

Labeled ingredients for lemon pistachio arugula pesto on a wood surface.

Arugula – Make sure to pack it into the measuring cup, otherwise you won’t have enough.

Pistachios – years ago, I had to shell on the pistachios myself but now, you can easily find shelled pistachios at the grocery store. If you need to substitute them with something else, I recommend cashews or pine nuts.

Parmesan Cheese – Use a aged cheese like Parmesan, Romano, Parmigiano-Reggiano, or Pecorino. For this recipe, Parmesan is perfect.

Lemon Juice – Be sure to only use freshly squeezed lemon juice for the best flavor.

Salt – Try not to use too much. Keep in mind that dry aged Italian cheeses tend to be quite salty already. Start small and taste after the pesto is blended to see if you need more.

See recipe card for complete information on ingredients and quantities.

How to Make Lemon Pistachio Arugula Pesto

Adding oil to the pesto ingredients in a blender.

Add ingredients to blender. Combine your dry ingredients in a blender or food processor and pulse a few times until coarsely chopped. (Note: I recommend using a blender because this is not a big enough recipe for a large food processor, amount-wise. If you have a small food processor, you’ll be fine.)

Add liquids. Add oil and lemon juice and blend until completely mixed and smooth. Be sure to stop and scrape the sides if needed. (It depends on the blender.)

Blending lemon pistachio arugula pesto in a blender.

Do a taste test. Taste to see if you need more salt. You can also add more oil if you prefer a thinner pesto.

Scooping pesto out of the blender with a plastic spoon.

Storing Recommendation

Store homemade pesto in small glass jars with an air-tight lid. I prefer to divide the batch into 2 or 3 small jars that way I do not open it too often. After you fill the jar, drizzle a little olive oil over the top and close it tight with a lid. Store in the refrigerator for 10-14 days.

Freezing Instructions

Lemon pistachio arugula pesto freezes very well, much like other pesto recipes. You can portion it into small amounts or freeze 1/2 cup or 1 cup at a time.

Small Portions: Use ice cube trays and divide the pesto among the cups. Drizzle a small amount of avocado oil over the top of each cup. Freeze for about 2-3 hours until it’s completely frozen. (Set a timer!) Then, transfer the pesto cubes into a freezer zip-lock bag. Label and store in the freezer.

Larger Portions: Transfer either 1/2 cup or 1 cup portions of arugula pesto into freezer zip-lock bags. Get all of the air out and seal each bag. Label and freeze for up to 4 months.

Lemon Pistachio Arugula Pesto spread on a slice of bread.

Recipe FAQs

Can I use other nuts?

If you’re worried about shelling the nuts, you’ll be happy to know that shelled pistachios are pretty common at grocery stores now! If you simply want to try another nut option, go for either cashews or pine nuts. Both will provide smooth texture and mild flavor.

How do I serve lemon pistachio arugula pesto?

Pesto is wildly versatile!
You can serve it as an appetizer.
Use it as a dip with crackers and veggies or spread it on crostini.
You can also enjoy it for dinner when mixed with pasta (like my favorite Pesto Pasta) or spread over meats like chicken and salmon.
I love adding it to white lasagna and Classic Lasagna!
Feel free to mix it with Alfredo Sauce to brighten up your comforting dinner. It’s also fabulous when mixed with gnocchi or served with Caprese Salad.

Is this pesto gluten free?

Yes, this is a gluten free recipe. With that being said, I always recommend double checking the ingredients listed on the package just in case.

Lemon Pistachio Arugula Pesto in a bowl on a wood surface with a sliced lemon in the background.

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