Arugula Walnut Pesto Recipe

Arugula Walnut Pesto Recipe

How To Make Arugula Walnut Pesto

Another great pesto recipe where we substitute pine nuts with walnuts and arugula for the greens instead of the usual basil.

Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes



  • 4cupsfresh arugula,packed, thick stems removed if not using baby arugula
  • 1cupwalnut halves
  • 1cupparmesan cheese,freshly grated
  • 1cupextra-virgin olive oil
  • 12garlic cloves,unpeeled
  • 2garlic cloves,peeled, minced
  • 1tspsalt
  • freshly ground black pepper,to taste
  • 1lemon,squeezed


  1. Over medium high heat, lightly brown the unpeeled garlic cloves for 10 minutes. Peel off the skins once they have cooled down.

  2. Over medium high heat, toast the walnuts for 3 to 5 minutes until fragrant.

  3. In a food processor, combine the arugula, salt, walnuts, and all the garlic.

  4. Pulse while drizzling in the olive oil.

  5. Remove the mixture from the processor, then put it into a bowl.

  6. Stir in the Parmesan cheese, freshly ground pepper, and a big squeeze of lemon, to taste.

  7. Serve over pasta, and enjoy!


  • Calories: 1311.05kcal
  • Fat: 128.99g
  • Saturated Fat: 27.31g
  • Monounsaturated Fat: 84.60g
  • Polyunsaturated Fat: 12.95g
  • Carbohydrates: 14.31g
  • Fiber: 2.24g
  • Sugar: 2.41g
  • Protein: 29.66g
  • Cholesterol: 50.56mg
  • Sodium: 1040.42mg
  • Calcium: 996.62mg
  • Potassium: 361.19mg
  • Iron: 2.47mg
  • Vitamin A: 202.05µg
  • Vitamin C: 27.95mg
If you enjoyed this Arugula Walnut Pesto Recipe, head over to the Recipe Sharing section to discuss your experience making it and any twists you put on this delicious dish.

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