Arugula Walnut Pesto
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.
Servings: 12 servings
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
Calories: 113kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 195mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg
