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Pesto with Arugula, Basil and Fennel in a Mortar - Arugula Pesto
5 from 2 votes

Pesto with Arugula, Basil and Fennel

Summertime is ideal for preparing pesto sauces with fresh herbs and ingredients.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Mediterranean, Vegan, Vegetarian
Servings: 8 people
Author: Belgian Foodie


  • 100 g arugula Also referred to as rocket or rucula.
  • 50 g basil
  • greens tops from 2 fennel bulbs or 2 tsp fennel seeds
  • 60 g Brazil nuts
  • 2 tbsp olive oil or more if you like
  • 2 tbsp sherry vinegar or red wine vinegar
  • salt and pepper


  • Put all the ingredients in a blender and mix until you have a pesto consistency (about 30 seconds). If you are using a mortar and pestle, you may need to pound the mixture in portions until all ingredients are crushed and blended.
    Arugula Pesto Ingredients
  • Serve as you like on pasta, toasts, pizza, veggies or meat, or even in bread. See the suggestions above in the post. Enjoy it!


I tend to use less oil than most people. Feel free to add more olive oil if you like a thinner consistency. You may need to add more vinegar as well. The olive oil will help to preserve the pesto sauce if you plan on keeping it for a few days. In this case, keep it covered on top with olive oil.


Nutrition Facts
Pesto with Arugula, Basil and Fennel
Amount Per Serving
Calories 87 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 6mg0%
Potassium 34mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.