Arugula Pesto Recipe
Arugula pesto is a quick, 5-minute sauce that’s nutty, peppery, bright, and spoon-worthy. This easy arugula pesto recipe with walnuts is perfect on pasta, bread, or veggies.
Servings: 1.25 cups
Calories: 149kcal
Equipment
- 7-cup food processor or blender
Ingredients
- 4 ounces Fresh Arugula same as 4 cups packed
- 1 cup Walnuts or pine nuts
- ½ cup Parmesan Cheese or 1 ounce
- ¼ cup Extra Virgin Olive Oil
- ½ large Lemon zested and juiced
- 2 cloves Garlic finely grated
- ¼ teaspoon Sea Salt or more to taste
- pinch Black Pepper
- Cold Water as needed to adjust consistency
Instructions
- Add the ARUGULA, WALNUTS, PARMESAN CHEESE, OLIVE OIL, LEMON JUICE, LEMON ZEST, GARLIC, SALT, and PEPPER to a food processor fitted with the chopping blade.
- Blend until mostly smooth, scraping down the sides as needed.
- Add COLD WATER, 1 tablespoon at a time, until the pesto reaches your desired consistency.
- Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Video
Notes
Always use fresh arugula with crisp, green leaves.
Add even more nutty flavor by toasting the walnuts in a dry skillet over medium heat for 3–5 minutes.
Swap in a bit of spinach, kale, or basil if you want to mellow the pepperiness.
The flavor deepens by day two, making it great for make-ahead meals.
Add even more nutty flavor by toasting the walnuts in a dry skillet over medium heat for 3–5 minutes.
Swap in a bit of spinach, kale, or basil if you want to mellow the pepperiness.
The flavor deepens by day two, making it great for make-ahead meals.
Nutrition
Serving: 2ounces | Calories: 149kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 84mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg