Walnut Arugula Pesto
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!
Servings: 16
Cost: $6
Equipment
- blender or food processor
Ingredients
- 1/4 cup chopped walnuts
- 4 cups fresh baby arugula
- 2 garlic cloves
- 1 cup grated parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup olive oil
- Kosher salt and fresh ground pepper to 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.
Nutrition
Calories: 160kcal | Carbohydrates: 1g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 0.2mg