Walnut Pesto With Arugula is a bold twist on classic pesto. Peppery arugula, earthy walnuts, garlic, Parmesan, and olive oil blend into a 10 minute creamy sauce that's perfect for pasta, sandwiches, or roasted vegetables. If you enjoy pesto sauces like this, you might also love my Basil Pesto, a classic version that highlights fresh herbs and good olive oil.
Walnut Pesto At A Glance
- 🕒 Total Time: About 10 minutes
- 🍽 Servings: 8
- 🌍 Cuisine Type: Mediterranean / Italian-inspired
- 🌿 Flavor Profile: Peppery and nutty with arugula, walnuts, Parmesan, garlic, and olive oil
- 🌱 Dietary Info: Gluten-free and vegetarian
- 📦 Storage Notes: Store in an airtight container with a thin layer of olive oil on top for up to 5 days in the refrigerator, or freeze in small portions for later use.
- ⭐ Why You'll Love It: A quick, flavorful pesto that comes together in minutes and adds a fresh Mediterranean touch to pasta, vegetables, fish, or sandwiches.
Save And Summarize This Recipe
Walnut Pesto With Arugula is just one of many ways to make pesto at home, and each variation brings its own flavor. My Pistachio Pesto has a slightly sweet, nutty profile that pairs beautifully with pasta and vegetables, while the Fresh Mint Pesto adds a bright herbal note that works especially well with grilled meats and summer dishes.
Jump to:
Once you have pesto in the refrigerator, it's easy to use it in all kinds of meals. Toss it with pasta, spoon it over roasted vegetables, or use it as a marinade. It's especially good in recipes like my Pesto Marinated Chicken Kabobs, Chicken Salad With Pesto, or brushed over Salmon With Pesto for a quick Mediterranean-style dinner.
Key Ingredients
You will need the following ingredients to make this pesto recipe with walnuts:
- 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.
- Arugula - Arugula gives this pesto its peppery bite. It's the same leafy green I use in my Arugula Salad With Feta, another dish that highlights its bold flavor.
- Olive Oil - Good olive oil makes a big difference in pesto. It will enhance the peppery backnote of the arugula and lend more flavor. It's also the foundation of recipes like my Mediterranean citrus olives.
See the recipe card for quantities.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
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.
Gwen's Pro Tip
Pulse do not blend in your food processor. This gives your pesto a better texture.
Walnut Pesto FAQ's
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 like the Blistered Green Beans, or spooned onto grilled chicken or fish. You can even use it as a dip for fresh bread.
Other Condiments
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
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
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!