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+ servings
5 from 2 votes
Heaping spoonfuls of pesto on top of chunks of roasted cauliflower on a baking sheet lined with parchment paper.
5 Minute Arugula Pesto
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins

This super easy 5-minute pesto recipe uses arugula instead of basil for a fun, savory twist. It's perfect for topping roasted organic cauliflower.

Course: Side Dish
Cuisine: American
Keyword: pesto
Servings: 2 people
Calories: 375 kcal
Author: Amie Valpone
Roasted Cauliflower
  • 2 cups Earthbound Farm Baby Kale & Arugula Blend
  • 1/2 cup raw walnuts
  • 3 large cloves garlic
  • 1/4 tsp. fresh lemon zest
  • Juice of 1/2 large lemon
  • 1/2 tsp. sea salt
  • pinch ground cumin
  1. Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper. 

  2. Place the cauliflower florets onto the prepared baking dish, drizzle with oil and sprinkle with sea salt and pepper. Roast for 35 minutes or until the cauliflower is tender and golden brown.

  3. Meanwhile, combine all remaining ingredients in a food processor and puree until it forms a pesto consistency. Transfer to a small bowl.

  4. Remove the cauliflower from the oven and spoon the pesto on top of the cauliflower. Serve immediately. Keep the cauliflower and pesto in separate sealed containers in the refrigerator for up to 2 days.

Nutrition Facts
5 Minute Arugula Pesto
Amount Per Serving
Calories 375 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Cholesterol 0mg0%
Sodium 849mg37%
Potassium 1476mg42%
Carbohydrates 27g9%
Fiber 10g42%
Sugar 9g10%
Protein 13g26%
Vitamin A 475IU10%
Vitamin C 207.7mg252%
Calcium 161mg16%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.