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Arugula pesto ingredient shot

Fresh Arugula Walnut Pesto (vegan recipe)

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Bright and Fresh Arugula Walnut Pesto Recipe! Once you taste this simple to make no-fuss pesto recipe you will want to slather on top of grilled meats and veggies, bread, potatoes, focaccia, pasta, burgers… the possibilities are endless! The pop of lemon, tangy arugula, and the strong, meaty flavor of the walnuts creates an extraordinary blend of flavors. This recipe will take you 10 minutes to make and you can store it in your fridge or freezer for months. Don’t delay in making this delicious sauce you will want to eat with EVERYTHING.

  • Total Time: 10 minutes
  • Yield: 12 servings 1x


Units Scale
  • 2 1/2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup extra virgin olive oil, more for storing
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 fresh cracked pepper salt


  1.  Add arugula to a food processor or blender. Then add lemon juice, salt and pepper, and 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. Tate 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).


*Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: N/A
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian