An updated twist on traditional basil pesto, this earthy Walnut Arugula Pesto has a peppery bite and buttery texture which goes well with so many recipes. Ready in minutes!
Prep Time2 minutesmins
Total Time2 minutesmins
Course: Condiment, sauce
Cuisine: American
Keyword: pesto, walnut arugula pesto
Servings: 16
Calories: 160kcal
Author: Kellie
Cost: $6
Equipment
blender or food processor
Ingredients
1/4cupchopped walnuts
4cupsfresh baby arugula
2garlic cloves
1cupgrated parmesan cheese
1tablespoonlemon zest
1tablespoonlemon juice
1cupolive oil
Kosher salt and fresh ground pepperto taste
Instructions
In the bowl of a food processor, add the walnuts, 3 cups arugula, garlic, 1/2 cup cheese, lemon zest and lemon juice.
Process the ingredients for approximately 30 seconds or until the ingredients are finely chopped.
While the food processor is still running on low speed, slyly drizzle in 3/4 cup of olive oil and continue processing until a smooth pasted begins to form. Stop the food processor and scrape down the sides of the bowl.
Add the walnuts, arugula, garlic and cheese to the bowl. Pulse until the ingredients are finely chopped.
Using a rubber spatula, transfer the pesto to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.
Store the basil pesto sauce in an airtight container in the refrigerator for up to 5 days.
Notes
Arugula has a very peppery bite unlike spinach or basil. If you feel the pesto is too strong, you can substitute 1/2 the arugula with spinach or basil to tame the flavor just a bit.If you’re not a fan of walnuts, pecans are an excellent substitute.Don’t skip the lemon! Not only does it add a great, fresh flavor but the acid keeps your arugula from oxidizing and the color stays vibrantly green.