Walnut arugula pesto is earthy and peppery. It's incredible on sandwiches, pasta, eggs, and more!
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
It's about to get really easy to eat more leafy greens.
Did you even know you can make pesto out of leafy greens like arugula? Of course I've shared spinach pesto with you before, so maybe you've given it a try. If not, there's no better time than now!
The best arugula pesto
Arugula pesto isn't as common as basil pesto or some of the other varieties, but it just might become your favorite. It's made with simple ingredients and comes out tasting so fresh that you just might want to add it to everything.
The arugula is a little peppery, while the walnuts have a more subtle flavor and texture. The garlic and lemon add a lot of flavor while the olive oil, Parmesan cheese, and salt balance everything out.
While this is great on pasta this pesto would also make a nice appetizer spread on slices of crusty bread. It could also make an appearance as a sandwich spread or in a side dish tossed with some steamed vegetables.
Ingredients
- Walnuts
- Arugula
- Parmesan cheese
- Garlic
- Olive oil
- Lemon juice
- Salt
How to make pesto with walnuts
- Toast walnuts in a small skillet over medium low heat, shaking occasionally, until fragrant and lightly toasted.
- Place toasted nuts in a food processor along with the garlic, arugula, lemon juice, cheese, and salt. Process until coarse.
- With the motor running, drizzle in olive oil until it reaches your desired consistency.
Top tips
Substitutions for arugula
The arugula is really what's special about this recipe, but if you don't have any you can experiment with substituting other leafy greens such as spinach, mustard greens, or a combination of parsley and basil.
How to grate parmesan cheese
Don't bother with pre-shredded parmesan cheese (or worse, that can of powder!) when making homemade pesto. Instead, you can grate your own fresh parmesan using either a hand grater or a food processor.
I have many microplanes I use for grating small amount of parmesan. My favorite is the Deiss microplane (affiliate link).
Most high powered food processors also have an attachment for shredding things like cheese. This makes quick work of the shredding, although you will need to change the blade. My Cuisinart food processor always does a great job with this, and I can change how finely it is shredding the cheese by adjusting the amount of pressure I put on the feed tube.
How to store arugula pesto with walnuts
This recipe stores really well in an airtight container in the refrigerator for up to 3 days. You don't need to worry about it darkening like basil pesto would, but to keep it extra fresh you could press a piece of plastic wrap against the top of the pesto before sealing the container.
You can also freeze arugula pesto in a similar container for up to 3 months. To thaw, leave in the refrigerator overnight or loosen the lid of the container and microwave for 30 seconds. I like to store pesto in containers that hold about ⅓ cup so I can grab just as much as I need.
Tips for customizing arugula pesto
- Add more or less lemon juice to taste
- Swap the arugula for spinach, kale, or a combination of parsley and basil
- Swap the walnuts for pine nuts
- Add more garlic for extra flavor
- Throw in a sprinkling of crushed red pepper flakes
FAQ
If your pesto tastes too bitter for you, try adding more lemon juice and salt a little at a time until the flavor improves. You could also try adding a little more Parmesan cheese.
Traditionally pine nuts are used for pesto, but walnuts offer a similar texture, mellow flavor, and are generally a fraction of the price of pine nuts. It's not necessarily that one is better than the other for pesto, but you can experiment with both and enjoy the different flavors or see which one you prefer.
Real parmesan cheese is not vegetarian because it is made with animal rennet. If this is important to you, look for a parmesan cheese made with vegetable rennet instead.
More pesto recipes
- Homemade Pesto
- Spinach Pesto
- Spinach Pesto Pasta
- Spinach Pesto Baked Eggs
- Pesto Tofu with Balsamic Vegetables
- Sun Dried Tomato Pesto Sandwich
- Pesto Linguine with Crispy Balsamic Chickpeas
- Pistachio Pesto
- Israeli Couscous Salad with Pistachio Pesto
- Pesto Flatbread Pizza
- Burrata with Tomatoes, Pesto, and Toast
- Oven Roasted Tomato and Pesto Panini
- Pesto Tortellini Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Walnut Arugula Pesto
Ingredients
- ¾ cup walnuts
- 2 garlic cloves, crushed
- 2 cups firmly packed arugula
- ½ cup Parmesan cheese, grated
- 2 teaspoons lemon juice
- 1 Pinch coarse kosher salt
- ½ cup extra virgin olive oil
Instructions
- Toast walnuts in a small skillet over medium low heat, shaking occasionally, until fragrant and lightly toasted.
- Place toasted nuts in a food processor along with the garlic, arugula, lemon juice, cheese, and salt. Process until coarse. With the motor running, drizzle in olive oil until desired consistency.
- Use as a sauce for pasta, vegetables, or spread on bread.
Leave a Reply