Bright & Zesty Meyer Lemon Arugula Pesto: Your New Favorite Homemade Sauce

There’s a special kind of joy that comes from cooking with fresh, seasonal ingredients. It’s an appreciation for the bounty of nature, and when those ingredients are as vibrant and flavorful as Meyer lemons and peppery arugula, the culinary possibilities feel endless. This past season, I found myself with a delightful stash of Meyer lemons and a generous supply of arugula from my CSA pickups, inspiring me to create a pesto that would truly brighten up any meal. The result? A remarkably flavorful Meyer Lemon and Arugula Pesto that transformed a simple bowl of whole grain pasta into an extraordinary dining experience.

The Inspiration Behind This Zesty Pesto

My love for the distinct, peppery bite of fresh arugula runs deep. It’s a versatile green that brings an exciting zest to salads, sandwiches, and, as I discovered, pesto. When paired with the unique sweetness and floral notes of Meyer lemons, it creates a symphony of flavors that is both familiar and excitingly new. Unlike traditional basil pesto, which offers a robust and herbaceous profile, an arugula-based pesto provides a lighter, more refreshing, yet still intensely flavorful alternative. The addition of rich Parmesan cheese and good quality olive oil ties everything together, resulting in a sauce that truly sings.

Cooking at home allows for experimentation, and sometimes, the best discoveries are made by happy accidents. This pesto journey was no exception. What started as a simple idea for a lemon-infused pesto quickly evolved into something even more special, proving that flexibility in the kitchen can lead to truly memorable dishes.

Decoding the Delight: Key Ingredients

Understanding the role of each ingredient is crucial to appreciating the magic of this Meyer Lemon Arugula Pesto. Each component contributes to the overall balance and depth of flavor.

Meyer Lemons: A Citrus Superstar

Meyer lemons are not your average lemon. They are a hybrid fruit, believed to be a cross between a lemon and a mandarin orange. This lineage gives them a distinctly sweeter, less acidic flavor profile compared to their more common counterparts like Eureka or Lisbon lemons. Their thin, smooth skin is fragrant and can often be zested with ease, adding another layer of citrusy aroma to dishes. In this pesto, the Meyer lemon juice provides a bright, sweet-tart counterpoint to the arugula’s peppery kick, while the zest contributes a delicate, floral perfume that elevates the entire sauce. Using fresh Meyer lemons is key; their vibrant juice is what makes this pesto so incredibly special and unique.

Arugula: More Than Just a Leaf

Often referred to as rocket, arugula is celebrated for its distinctive peppery, slightly bitter flavor. This peppery note is more pronounced in mature leaves, while younger leaves offer a milder taste. Beyond its unique flavor, arugula is also packed with vitamins and minerals, making this pesto not only delicious but also nutritious. In the context of pesto, arugula provides an excellent alternative to basil, especially for those who enjoy a more assertive green flavor. Its robust character stands up beautifully to the richness of Parmesan and olive oil, ensuring the pesto has plenty of character without being overwhelmingly strong.

The Cheese, Nuts, and Olive Oil Essentials

No pesto is complete without a few fundamental elements. High-quality extra virgin olive oil forms the emulsified base, binding all the ingredients together and adding a fruity, sometimes grassy, undertone. Freshly grated Parmesan cheese brings its characteristic salty, umami depth, enriching the sauce and adding a wonderful creaminess. Garlic, of course, is indispensable, providing that essential aromatic punch that makes any pesto irresistible. While traditional pesto often calls for pine nuts, and my original plan involved toasted walnuts, sometimes a change of plan can lead to an even better outcome. This “happy accident” is a story worth telling.

A Happy Accident: Toasted Walnuts as a Topping

When I set out to make this arugula pesto, my intention was to include toasted walnuts directly into the sauce, much like I would pine nuts in a traditional basil pesto. I diligently toasted a batch of walnuts, aiming to incorporate their earthy crunch into the final blend. However, in the flurry of getting dinner on the table, I completely forgot to add them to the food processor! It wasn’t until the whole grain pasta was perfectly tossed with the vibrant green pesto and plated in our bowls that I realized my oversight. A momentary panic gave way to an idea: why not use the toasted walnuts as a garnish?

I quickly crumbled the toasted walnuts over each serving of pesto pasta, and what a revelation it was! The crunchy texture of the walnuts, distinct from the smooth sauce, provided a fantastic contrast that elevated the dish. It offered a delightful textural surprise with every bite, enhancing the overall experience without getting lost in the blend. The walnuts retained their full toasted flavor and remained satisfyingly crisp. This “mistake” turned into a brilliant discovery, and now, it’s how I prefer to serve this Meyer Lemon and Arugula Pesto. It’s a simple trick that adds so much to the dish, proving that sometimes, the best recipes are born out of improvisation.

Crafting Your Meyer Lemon Arugula Pesto: Tips for Success

Making pesto is surprisingly straightforward, especially with a good food processor. The key is to balance the flavors and achieve the right consistency. Begin by pulsing the arugula and garlic, gradually adding the Parmesan cheese, Meyer lemon juice, and zest. Slowly drizzle in the olive oil until a smooth yet slightly textured sauce forms. You might need to scrape down the sides of the food processor a few times to ensure everything is well combined. Taste and adjust seasonings – a pinch more salt or a squeeze of lemon juice can make all the difference. If the pesto seems too thick, a tablespoon or two of pasta cooking water (if serving with pasta) or a little extra olive oil can help achieve a looser consistency. Store any leftover pesto in an airtight container in the refrigerator, topping it with a thin layer of olive oil to prevent discoloration.

Beyond Pasta: Versatile Ways to Enjoy Your Pesto

While this Meyer Lemon Arugula Pesto is absolutely divine tossed with whole grain pasta, its versatility extends far beyond. Don’t limit yourself to just one application! Here are a few other delicious ways to incorporate this bright and zesty sauce into your meals:

Chicken or Fish: Spoon it over grilled or baked chicken breasts, salmon, or white fish for an instant flavor boost.
Vegetables: Toss with roasted vegetables like asparagus, broccoli, or potatoes for a fresh twist. It’s also fantastic stirred into a medley of sautéed greens.
Sandwiches and Wraps: Spread a thin layer on your favorite sandwich or wrap for an herbaceous and zesty kick.
Pizza: Use it as a vibrant base instead of traditional tomato sauce for a unique pizza experience. Top with fresh mozzarella and cherry tomatoes.
Dips and Spreads: Stir it into Greek yogurt, hummus, or cream cheese for a flavorful dip for crackers, crudités, or as a spread for bruschetta.
Eggs: Swirl a spoonful into scrambled eggs or serve alongside a fried egg for a gourmet breakfast.
Soups: A dollop swirled into a vegetable or lentil soup adds incredible depth and freshness.

Ready to Make It?

The delightful combination of sweet Meyer lemons, peppery arugula, and savory Parmesan creates a pesto that is truly special. It’s simple to make, incredibly versatile, and brings a burst of fresh flavor to any dish. Whether you choose to enjoy it with pasta or explore its many other uses, I’m confident this Meyer Lemon Arugula Pesto will become a cherished recipe in your kitchen.

For the full, detailed recipe and precise measurements, you can find my Meyer Lemon and Arugula Pesto Sauce recipe over at Babble’s Family Kitchen. Give it a try, and prepare to be amazed by the vibrant flavors!

Happy cooking, and enjoy the wonderful flavors of homemade goodness!