Arugula’s bright and slightly spicy flavor profile lends itself especially well to pesto sauces. We chose almonds for this particular preparation, but any nut or seed will work well. One of the best parts of using arugula rather than basil is that you don’t have to worry about the browning effect that can plague a basil-based pesto. 
Slather this pesto liberally on poultry, fish, or sandwiches. Stir it into Greek yogurt for a quick and nutritious dip for veggies or crackers; mix it with cream cheese for a great spread or toss it with your favorite pasta. In other words, this fast and easy to throw together pesto is versatile, easily made vegan and immensely tasty. 

Recipe adapted from: