Name: Rocket Pesto (Arugula Pesto)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: English
Ingredients: 4 ounces (113g) baby rocket / arugula leaves; 1/2 cup (100.5g) raw walnuts or hemp hearts for a nut free pesto; 1 garlic clove (you can use 2 cloves but there is quite a difference when you do); 2 teaspoons (9.85ml) fresh lemon juice; 1/2 teaspoon (2.46ml) lemon zest; unrefined sea salt and pepper to taste (I used 1/2 teaspoon salt and 1/4 teaspoon pepper); 3 Tablespoons (44ml) extra virgin olive oil (this will yield a thicker pesto which I like and thin as needed depending on use, you can add more oil based on the consistency you like); food processor; citrus zester; citrus squeeze; food scale; measuring cups and spoons; rubber spatula; glass storage container

Jump to Recipe

Rocket Pesto is simple to make and delicious on pasta, pizza, salad or on your favorite sandwich. Made with walnuts, garlic and olive oil, this easy Arugula Pesto Recipe is the perfect basil alternative that is also vegan, paleo, whole30, keto and made in minutes.

Rocket Pesto

Whether you call it Rocket or Arugula this tasty leaf is popular around the world for good reason! It’s easy to store, has a wonderful peppery bite and can be used in countless ways! *See many examples below but make sure you don’t miss this Pesto Zucchini Noodles with Shrimp recipe!

If you’re from the United States you might have asked yourself, Why is arugula called rocket? Truth is, it seems that those of us from the states are just about the only ones in the world that know this leaf by the word arugula. It’s kind of like the metric system which is an entirely different conversation altogether! Actually reason being, the word “arugula” is taken from the Italian word rucola and “rocket” is the english adaptation of the french word roquette. Now onto the recipe!

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What does arugula taste like?

Arugula has a flavor all it’s own. It’s a bit sharp and peppery. It has a distinctly bold flavor, I personally love it!

How to use Arugula

If you are new to using Arugula here are a few of my favorite ways to use this delicious leaf!

Make a salad – One of my favorite bases to a salad is arugula dressed with oil and balsamic vinegar. If you eat dairy it’s lovely mixed with goat cheese and sliced peaches or simply sliced pears.
On Pizza – Yep, you heard that right! I love a freshly baked pizza that is topped with fresh (not cooked) arugula straight from the oven that’s been drizzled with olive oil and a pinch of salt.
In Pesto – This recipe is certainly one of the most versatile ways to use arugula since you can use the pesto as the sauce base on a pizza, spread on a sandwich, mixed into a pesto pasta, tossed with roasted veggies or as a dollop to your favorite grain bowl. And the list goes on!

Ingredients to make Vegan Arugula Pesto

baby rocket / arugula leaves
raw walnuts or hemp hearts
1 garlic clove
fresh lemon juice
lemon zest
unrefined sea salt and pepper
extra virgin olive oil

Food processor full of pesto ingredients.

Equipment to make Vegan Rocket Pesto

How to make Rocket Pesto

This rocket pesto recipe is easy to make in under 10 minutes! Begin by adding your rocket/arugula leaves to the food processor and pulsing to reduce their volume. Then add in the walnuts, garlic, lemon juice, lemon zest, salt and pepper and pulse while drizzling the olive oil into the top of the food processor.

Continue processing until the pesto is the consistency you desire. Use immediately or store in the fridge in a sealed container with a layer of oil drizzled on top for up to a week. For longer storage freeze in a freezer-safe container for up to 6 months. Enjoy!

How to make this recipe Rocket Basil Pesto

If you’re looking to combine the flavors of rocket and basil you can simply half the amount of rocket called for and substitute fresh basil for the other half. The process for making the pesto will be exactly the same.

Olive oil being drizzled into a food processor.

View of pesto being made in a food processor.

Nut free Pesto

If you’re looking for a nut and dairy free pesto, this recipe is lovely with hemp hearts instead of walnuts and is already dairy free! I’ve linked my go to brand for you.

Vegan Pesto without Nutritional Yeast

This recipe does not include nutritional yeast and is already perfect for any vegan diet.

Is Pesto Keto?

Yes, this is the perfect Keto Pesto in that it’s high in fat and low in carbs. Pesto is a great way to add nutrition and added macros to your diet. Looking for more fat, feel free to add a half cup of grated parmesan cheese into the mix or stir it in at the end for an added salty bite and additional fat.

How Long Does Pesto Last?

This pesto will last for at least one week in the fridge or 6 months in the freezer. (*See details for storage below.)

To store pesto in the fridge, first cover the top of the pesto with a layer of olive oil. This helps to keep an airtight barrier to protect and extend the life of your pesto.

How To Freeze Pesto

I love keeping a freezer stash of pesto! It makes easy meals more obtainable and more nutrient-packed. I prefer to freeze pesto in small containers so it’s easy to defrost and use up quickly. Here are a couple of options for how to freeze pesto:

Small containers – I use these glass freezer-safe containers and lids to portion out pesto. Before freezing pesto drizzle the top of the pesto with a layer of olive oil. I find this helps a lot to seal the pesto and protect it from any freezer burn.
Ice cubes – You can freeze individual portions of pesto in my favorite ice cube trays. The pesto cubes are easy to pop out and use as needed in sauces or soups. And they are the perfect convenient size for a quick flavor boost to any meal and a great size for when you have a small amount of pesto leftover to freeze. Store in the ice cube trays or once frozen, pop them out and store for longer term in a stasher bag.

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