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    Category Home » Sauces and Condiments » Arugula and Walnut Pesto

    Arugula and Walnut Pesto

    Published: Mar 24, 2020 · Modified: Nov 4, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Bright, fresh and flavor-packed this lemony arugula pesto is made with toasted walnuts, parmesan cheese, garlic, and olive oil. It’s perfect for tossing with fresh pasta, or slathering over grilled bread, vegetables, meat, and fish. Trust me, you’re going to want to add this 10-minute, no cook sauce to your recipe repertoire ASAP!

    a bowl of bright green Arugula and Walnut Pesto

    News flash: Pesto doesn’t always need to be made with basil and pine nuts! In fact, you can try out endless combinations of fresh herbs, nuts, and seeds. One of my favorite riffs on traditional pesto is this arugula and walnut recipe. Even though arugula is technically lettuce it’s super flavorful like an herb and adds a punch of bright, peppery, flavor to the pesto. Try arugula and walnut pesto tossed with freshly cooked pasta, drizzled over roast chicken or fish or even stirred into mayo for an incredible sandwich spread!

    Looking for the perfect pairing? Toss Arugula and Walnut Pesto with fresh pasta and serve it alongside Grilled Shrimp Caesar Salad!

    Recipe Step by Step

    Step 1. Pulse Ingredients

    Pulse all of the ingredients (except lemon juice) together in food processor or blender.

    Arugula pesto ingredients in a food processor.

    Step 2. Taste and Season

    Taste the pesto, season with the lemon juice, salt and pepper. Pulse 2-3 more times just to incorporate all of the ingredients.

    arugula and walnut pesto in a food processor

    Voila! This quick and easy pesto is ready in less than ten minutes!

    Six Ways to Use Arugula and Walnut Pesto:

    • Most obvious: toss with freshly cooked pasta!
    • On pizza! Check out BLT Pizza with Basil Pesto Ranch.
    • Stirred into sour cream, yogurt or mayo for a tasty dip for crudités.
    • Spread on sandwiches or avocado toast.
    • Serve alongside grilled meat, roast chicken or fish.
    • As a salad dressing for leafy greens or even pasta salad.

    FAQs and Expert Tips

    Can I freeze pesto?

    Yes! Spoon the prepared pesto into an ice cube tray. Place the ice cube tray into the freezer for 3-4 hours or until frozen solid. Remove the frozen pesto cubes from the tray and place them in a ziplock freezer bag. Store in the freezer for up to 3 months.

    Can I make pesto in advance?

    If you make pesto too far in advance it can oxidize and turn brown. That said, you can make pesto up to three days ahead. To store it pour the pesto into a glass jar, top with ¼″ oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.

    Check out more great recipes

    • Pistachio Pesto
    • Creamy Pesto Gnocchi
    • Bucatini with Sun-Dried Tomato Pesto
    • BLT Pizza with Basil Pesto Ranch
    • Tagliatelle with Pea Pesto and Crème Fraîche
    • Chimichurri

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a bowl of bright green Arugula and Walnut Pesto

    Lemony Arugula and Walnut Pesto

    Bright, fresh and flavor-packed, this lemony arugula pesto is made with toasted walnuts, parmesan cheese, garlic and olive oil.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Servings: 4
    Calories: 344kcal
    Author: Leigh Anderson

    Ingredients

    • 3 cups arugula packed
    • ½ cup coarsly chopped walnuts toasted
    • 2 cloves garlic
    • ¼ cup grated parmesan cheese
    • ½ cup olive oil
    • ¼ cup lemon juice and zest from one lemon
    • salt and pepper

    Instructions

    • In a food processor pulse the arugula, walnuts, garlic, parmesan cheese, and olive oil. Scrape down the sides of the food processor with a rubber spatula.
    • Turn off the machine and add the lemon juice, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.

    Notes


    This recipe yields between 1-1.5 cups of pesto.
     
    • Can I freeze pesto?
      Yes! Spoon the prepared pesto into an ice cube tray. Place the ice cube tray into the freezer for 3-4 hours or until frozen solid. Remove the frozen pesto cubes from the tray and place them in a ziplock freezer bag. Store in the freezer for up to 3 months.
    • Can I make pesto in advance?
      If you make pesto too far in advance it can oxidize and turn brown. That said, you can make pesto up to three days ahead. To store it pour the pesto into a glass jar, top with ¼″ oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.
     
    Equipment:
    Mini Food Processor | The Best Blender | All Kitchen Essentials

    Nutrition

    Calories: 344kcal | Carbohydrates: 4g | Protein: 3g | Fat: 37g | Saturated Fat: 5g | Sodium: 5mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Creamy Parmesan Polenta
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