Walnut Pesto With Arugula
This Walnut Pesto with Arugula is a bold twist on classic pesto, blending peppery arugula, earthy walnuts, Parmesan, garlic, and olive oil into a creamy, flavorful sauce. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over fish and veggies. It’s quick to make and keeps well for easy meals all week.
Servings: 8 servings
Calories: 162kcal
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
Notes
Store in an airtight container with a thin layer of olive oil on the top of the pesto.
This will keep in the refrigerator for up to 5 days.
You can also freeze it in ice cube trays for quick single-serve portions.
Use more olive oil to loosen up the sauce.
It's best to pulse this in the food processor instead of blending the ingredients.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 247mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.2mg
