If you love a bold twist on classic pesto, this Walnut Pesto with Arugula is for you. The peppery bite of fresh arugula blends with the earthy walnuts to create a creamy sauce that is perfect for pasta, sandwiches, or dipping. It's quick to make, full of flavor, and doesn't need lemon to shine.
If you've tried my Basil Pesto, you know how versatile a good pesto can be. This walnut version is simple but offers a slightly different flavor profile with more depth and nuttiness. It's an easy way to switch things up when you want something beyond the traditional basil and pine nut combination.
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I also love how this pesto pairs with so many recipes on my site like my Tortellini With Pesto or Salmon With Pesto. Both of these options are a nice switch from the Pistachio Pesto for different flavors. This walnut pesto is a fresh, flavorful staple you'll want to keep on repeat.
Ingredients
You will need the following ingredients to make this walnut pesto recipe:
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Ingredient Notes
- Parmesan Cheese - I use freshly grated Parmesan cheese. Pre-grated cheese has a coating on it and it doesn't process as easily. You don't have to finely grate the cheese, I found that a coarse grate works just fine. If you want to make this pesto vegan, either omit the cheese or use either nutritional yeast or a vegan cheese.
See the recipe card for quantities.
Variations
- Citrus - You can add lemon or orange zest along with a teaspoon of lemon juice to the pesto. This will help the pesto stay a vibrant green color longer. I chose not to use lemon in this recipe to keep the pesto in its original form found in the Mediterranean.
- Nuts And Seeds - While I chose to use walnuts to balance the peppery taste of the arugula, pine nuts, pistachios, pecans, pumpkin seeds, or sunflower seeds are all fine.
How To Make Walnut Pesto With Arugula: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Using a food processor, add the walnuts and the garlic. Pulse until chopped.
Step 2: Add the arugula and pulse until chopped.
Step 3: Add the Parmesan cheese and salt. Pulse until combined and almost smooth.
Step 4: While the food processor is running, slowly add the extra-virgin olive oil until you get to the consistency you desire.
Recipe Tips
- Adjust The Consistency - Add more olive oil for a saucier pesto or less if you prefer it thicker and spreadable.
- Protect The Color - Store the pesto with a thin layer of olive oil on top to keep the pesto vibrant green.
Confidence Tip
Pulse do not blend in your food processor. This gives your pesto a better texture.
Frequently Asked Questions
Stored in an airtight container with a thin layer of olive oil on top, it will keep in the refrigerator for up to 5 days. You can also freeze it in ice cube trays for quick single-serve portions.
It's delicious on pasta, spread on sandwiches, drizzled over roasted veggies, or spooned onto grilled chicken or fish. You can even use it as a dip for fresh bread.
Main Course Meals To Pair With Pesto
Let me know your thoughts on Walnut Pesto With Arugula by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Walnut Pesto With Arugula
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Equipment
Ingredients
- 1 cup arugula
- 2 garlic cloves
- 2 tbsps walnuts chopped
- ½ cup Parmesan cheese grated
- ½ cup extra-virgin olive oil
- ½ teaspoon Kosher salt to taste
Instructions
- Using a food processor fitted with a steel blade, add the garlic and walnuts to the bowl. Pulse until finely chopped.2 garlic cloves, 2 tbsps walnuts
- Add the arugula to the walnut mixture. Pulse until chopped.1 cup arugula
- Add the Parmesan cheese and salt. Pulse to blend.½ cup Parmesan cheese, ½ teaspoon Kosher salt
- While the food processor is blending, slowly add the extra-virgin olive oil until blended together. Add more if you want a looser consistency.½ cup extra-virgin olive oil
Gwen Wolken says
So delicious on veggies!