Walnut Pesto Recipe
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This Walnut Pesto Recipe is a vibrant, peppery twist on traditional pesto that comes together in just minutes. The bold arugula pairs beautifully with buttery walnuts and bright lemon, creating a sauce that’s fresh, zesty, and deeply flavorful without any dairy. It’s incredibly versatile, perfect for drizzling over pasta, spreading on sandwiches, or spooning over roasted vegetables for an easy flavor boost.
You will also love my Salsa Verde recipe!
Quick Look: Walnut Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 12 people
- Dietary Info: Vegetarian, vegan, dairy-free, gluten-free
- Method: Blended raw sauce
- Technique: Blend ingredients until smooth while slowly streaming in olive oil for emulsification.
- Flavor/Texture: Peppery, nutty, bright, and slightly garlicky
Why You’ll Keep Coming Back To This
This is one of those recipes I find myself making on repeat because it’s just so easy and unexpectedly bold in flavor. I love how the peppery bite of arugula gives it a little edge, while the walnuts add richness without feeling heavy. It’s the kind of sauce that instantly makes a simple meal feel special, whether tossed with pasta, spread on toast, or even spooned over roasted vegetables. Once you try it, you’ll see how effortlessly it fits into everyday cooking while still feeling a little elevated.
Serve with this simple Italian Bread Recipe.
Made With Amore,
Table of Contents
Simple Ingredients
This recipe comes together with a handful of fresh, wholesome ingredients that create bold flavor with very little effort.
- Arugula: Brings a fresh, peppery bite that gives this pesto its signature bold flavor.
- Walnuts: Add a rich, buttery texture and subtle nuttiness that balances the greens.
- Lemon Juice: Brightens everything with a fresh, zesty lift.
- Salt & Black Pepper: Enhance and balance all the flavors without overpowering the freshness.
- Extra-Virgin Olive Oil: Creates a smooth, luscious consistency while tying everything together.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap the Greens: Try spinach, basil, or a mix of herbs instead of arugula for a milder flavor.
- Instead of Walnuts: Use sunflower seeds or pumpkin seeds in place of walnuts for a similar texture. You can also use other nuts, like in my Pistachio Pesto Recipe!
- Add Cheese: Stir in parmesan for a richer, more traditional pesto taste. This is delicious with Spaghetti alla Nerano.
- Change the Acid: Replace lemon juice with red wine vinegar for a slightly deeper, tangier flavor.
How to Make Walnut Pesto Recipe
This recipe is ridiculously easy! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add arugula to a food processor or blender. Then, add lemon juice.
- Add salt.
- Add pepper.
- Add walnuts.
- Secure lid and pulse for a few seconds until coarse. Scrape down the sides with a spatula. Secure lid again and pulse while drizzling the olive oil into the processor.
- Taste to make sure it is seasoned to your liking. Remove the mixture from the processor and put it into a bowl, or glass jar for storing. For best results, add a layer of olive oil on top to protect the pesto from turning brown. Store in fridge (up to 2 weeks) or freezer (6 months).
Walnut Pesto FAQs
Arugula has a naturally peppery bite, but the walnuts and olive oil balance it out. If you prefer a milder flavor, you can mix in spinach or basil.
A food processor works best, but you can also use a high-speed blender. You may need to stop and scrape down the sides to get a smooth consistency.
Store pesto in jars or airtight container in the refrigerator for about a two weeks. Another way to store pesto is in the freezer (for about 6 months).
Serving Suggestions
I love tossing this fresh arugula walnut pesto with fresh, Homemade Pappardelle or spooning it over roasted vegetables for an easy, flavor-packed meal. It also pairs beautifully with simple Italian-inspired dishes, whether used as a spread for a Caprese Sandwich Recipe or an Italian Mortadella Sandwich, or as a topping for Baked Salmon, or these Roasted Smashed Potatoes. For entertaining, it works wonderfully as part of an antipasto spread alongside No Knead Crusty Bread, Marinated Olives, and cheeses for a simple starter.
My Pro Tips
Recipe Tips
- Use Fresh Arugula: The fresher the greens, the brighter and less bitter your pesto will taste. If your arugula is extra peppery, you can mellow it by mixing in a handful of spinach.
- Adjust Consistency: Add more olive oil for a looser sauce or a spoonful of water if you want to thin it out without adding extra richness.
- Blend in Stages: Start by pulsing the arugula, walnuts, lemon juice, salt, and pepper first, then slowly stream in the olive oil for a smoother, more emulsified texture.
More Italian Sauce Recipes
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Arugula Walnut Pesto
Ingredients
- 2 ½ cups packed arugula leaves, stems removed
- ½ cup shelled walnuts
- ½ cup extra virgin olive oil, more for storing
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ¼ fresh cracked pepper salt
Instructions
- Add arugula to a food processor or blender. Then, add lemon juice.
- Add salt.
- Add pepper.
- Add walnuts.
- Secure lid and pulse for a few seconds until coarse. Scrape down the sides with a spatula. Secure lid again and pulse while drizzling the olive oil into the processor.
- Taste to make sure it is seasoned to your liking. Remove the mixture from the processor and put it into a bowl, or glass jar for storing. For best results, add a layer of olive oil on top to protect the pesto from turning brown. Store in fridge (up to 2 weeks) or freezer (6 months).
Notes
- Use Fresh Arugula: The fresher the greens, the brighter and less bitter your pesto will taste. If your arugula is extra peppery, you can mellow it by mixing in a handful of spinach.
- Adjust Consistency: Add more olive oil for a looser sauce or a spoonful of water if you want to thin it out without adding extra richness.
- Blend in Stages: Start by pulsing the arugula, walnuts, lemon juice, salt, and pepper first, then slowly stream in the olive oil for a smoother, more emulsified texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fresh and tasty and a great variation to classic basil pesto!