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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

Sauces 10 mins

Prep Time 10 mins
Servings 16
Course Sauce
Cuisine American
Author Robyn Stone
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!

Ingredients  

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

Instructions 

  • 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.

Notes

Makes 1 cup. 

Nutritional Information

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

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Enjoy!
Robyn xo

30 Minutes or Less Recipes

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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Comments

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

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

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