Arugula and Walnut Pesto makes the perfect pesto to keep on hand to use in so many recipes!

Arugula and Walnut Pesto Recipe

Lately, I’ve been craving pesto but have gone through all of my basil pesto that I made and stored away last summer. Unfortunately, my basil hasn’t come in for major use. What has been plentiful lately at my grocery store has been fresh arugula. I decided to make a arugula and walnut pesto to fill my pesto cravings.

Just a few simple ingredients are needed to make this pesto – arugula, walnuts, garlic, olive oil, salt and Parmesan.


I think the garlic makes the pesto.

Don’t you?


I threw the arugula and garlic into the bowl of my Kitchenaid food processor. Let me just tell you, this food processor makes quick work of making pesto and anything else you toss its way. It has a permanent place on my countertop beside its stand mixer brother I use it so much.

I added in the walnuts, salt, and then poured olive oil through the ultra-wide feed tube of the food processor.

At the very end, I added Parmesan cheese, gave it one more quick pulse.


Doesn’t that look so fresh and delicious?

I think I could eat it every day.

For this recipe, I used the 13-cup work bowl. You could easily reduce the recipe and make in the 4-cup mini prep bowl if you are only making a small portion. This ratio of the ingredients will stay the same.

Here’s how I make my arugula and walnut pesto. I think you’ll love it!

Arugula and Walnut Pesto Recipe

Arugula and Walnut Pesto makes the perfect pesto to keep on hand to use in so many recipes! Get this fabulous pesto recipe you are sure to love!

Review Recipe

Print Recipe

Prep Time10 mins
Total Time10 mins
Servings: 1 cup
Author: Robyn Stone


  • 4 cups arugula
  • 2-3 cloves garlic
  • 1/4 cup walnuts
  • 1/2 teaspoon salt
  • 3/4 - 1 cup olive oil
  • 3/4 cup Parmesan cheese grated


  • Add arugula, garlic, walnuts, and salt to the bowl of a food processor.
  • Turn food processor on and begin slowly pouring olive oil through the chute of the machine, stopping to scrape down the sides of the bowl.
  • Store in the refrigerator for a few days or freeze in ice cube trays and then store in zip top bags for a few months.
  • Add Parmesan cheese to pesto when ready to use.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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15 Comments Leave a comment or review

  1. I’m new to cooking and I’m wondering what would I use a pesto for?
    This recipes seems very simple to make but what would I use it on?
    Evelyn A.

    1. Hi Evie! It’s great to keep on hand in the refrigerator as it keeps well and then you can just quickly spoon it into hot or cold pasta (I posted a new recipe today with it), spread it onto a pizza and then top with chicken and cheese, spread it onto toasted bread with sliced tomatoes, basil and balsamic vinegar, or even use it as a spread on toasted sandwiches. I also like to toss roasted red potatoes with it for a quick variation on a potato salad. Delicious! Once you start experimenting with it, you’ll find any number of ways you like to eat it. I can’t wait to hear what you try! Enjoy!

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