Arugula Walnut Pesto

4.5 from 12 reviews

This recipe yields enough pesto to toss with pasta for 6 to 8 people. Feel free to double the recipe if you really want to make it in bulk. I live alone so this is plenty of pesto for me!

arugula walnut pesto



  1. Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
  2. Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
  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 and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.


Adapted from Simply Recipes.
Change it up: Substitute basil for the arugula, or pecans or almonds for the walnuts.

▸ Nutrition Information

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