Arugula and Walnut Pesto Recipe


5 from 1 vote
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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

5 from 1 vote
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!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16


  • 4 cups arugula
  • 2-3 cloves garlic
  • 1/4 cup walnuts
  • 1/2 teaspoon kosher 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.


Makes 1 cup. 


Serving: 1tablespoon | Calories: 89kcal | Carbohydrates: 0.68g | Protein: 2.12g | Fat: 9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 149mg | Potassium: 32mg | Vitamin A: 155IU | Vitamin C: 66mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review


  1. Jen at The Three Little Piglets says:

    Yum! I was just thinking about pesto the other day because I was craving chicken pesto pizza!

  2. Sylvie @ Gourmande in the Kitchen says:

    How funny I just made a big batch of pesto this weekend! Next time I’m making your arugula version.