Go Back
+ servings
Top view of glass bowl full of thick green sauce with red spoon.

Arugula Pesto (Rocket Pesto)

Change up your pesto game with this fast, and fresh recipe for peppery arugula pesto also known as Rocket Pesto! With just a few simple ingredients you'll have a delicious pesto made in minutes.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 16
Calories 80kcal
Author Katie


  • cup pine nuts
  • 4 cups arugula
  • ½ cup pecorino romano cheese
  • ¼ cup flat leaf Italian parsley
  • 3-4 cloves of garlic
  • ¼ cup olive oil
  • 2-3 tablespoons water
  • 2 tablespoons Barlean's Organic Flax Oil
  • 1 tablespoon lemon juice


  • In a frying pan, toast the pine nuts on high heat until golden brown (about 1-2 minutes). Remove from the heat and set to the side.
  • Using a high-power blender or food processor, blend together the toasted pine nuts, arugula, pecorino romano cheese, flat leaf parsley, garlic , and olive oil. As the blender is running, add in the water, Flax oil, and lemon juice. Blend for at least 1 minute or until smooth.
  • Transfer to a glass air-tight container and store in the refrigerator for up to 1 week.


  • Yield - This recipe yields 1 cup of Rocket Pesto which comes out to be 16 one tablespoon servings.
  • Oxidation - The bright green will change over time so the sooner you can use it the better.
  • Storage - Store in a glass air-tight container and store in the refrigerator for up to 1 week.
  • Oil - If you do not have Flax Oil on hand or simply can not find it you can omit it from the recipe.


Serving: 1tablespoon | Calories: 80kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 40mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg