• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Girl Heart Food®
  • Home
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sauce, Spread and Seasoning Recipes

    Arugula Pesto With Walnuts

    Published: May 5, 2019 Updated: May 28, 2019 / By: Dawn | Girl Heart Food 38 Comments

    • Facebook
    • Twitter
    Jump to Recipe Save Recipe Saved!
    Overhead shot of arugula pesto in a small white bowl with a spoon dunked into it.

    This lemon arugula pesto with walnuts takes only minutes to whip up and uses simple (but yummy) ingredients. There’s lots of baby arugula, fresh lemon juice, Parmesan and walnuts. Try this walnut pesto with pasta, on eggs or even mixed with mayo for a sandwich spread!

    Overhead shot of arugula pesto in a small white bowl with a spoon dunked into it.

    Hey friends!

    I don’t know about you, but I love pesto and I love arugula.  Arugula is so fresh and peppery and its flavour profile is so unique.

    The thing is, though, that I find that the shelf life of arugula is not very long, especially when I buy one of those huge tubs.

    Even if I cover the leaves with some brown paper to absorb excess moisture, it’s freshness disappears faster than cupcakes placed in front of me. Feel me? The struggle is real.

    The great thing about this arugula pesto recipe (beside the incredible taste, of course) is that it’s budget friendly. It’s made with walnuts instead of pine nuts (which are more traditional for pesto). Though they’re delicious, pine nuts are considerably more expensive.

    By using walnuts, you still end up with a fabulous pesto while not breaking the bank. Plus, walnuts are pretty delicious in their own right.

    Ingredients Needed

    • Baby arugula
    • Walnuts
    • Olive oil
    • Parmesan cheese
    • Salt and pepper
    • Garlic
    • Lemon juice
    Ingredients for a walnut and arugula pesto recipe.

    How To Make Arugula Pesto

    Once you make your own homemade pesto recipe, there’s no going back to store bought. It’s easy!

    So, to make homemade pesto:

    1. In a food processor, add baby arugula, salt, pepper and garlic. Process until combined. Stop to scrape the goodness off the sides of the processor with a spatula.
    2. While the processor is going again, slowly pour in lemon juice and olive oil. Again, stop to scrape the sides of the processor.
    3. Finally, add Parmesan cheese and walnuts and process. I like to leave a little texture here so I don’t process until completely smooth. You do whatever you like best!

    Full details are in the recipe card below.

    Bowl of raw baby arugula.

    Storing and Enjoying the Pesto

    Properly store the homemade pesto in a storage jar in the fridge, and enjoy within 5 days.

    Can I Freeze It?

    Yes! Indeed you can! There are different ways to freeze pesto:

    • Pour pesto into an ice-cube tray and freeze. Once frozen, remove the cubes of pesto from the ice-cube tray and store in a freezer-safe bag.
    • Place some wax paper on a baking tray and spoon little blobs of pesto on there. Freeze and then, once frozen, store in a freezer-safe bag.
    • Use this sheet pan method to freeze pesto.

    Whatever method you use, don’t forget to label your bag with what it is and the date it was made. Thaw desired portion when ready to use. Enjoy within 4 to 5 months for best freshness.

    Ways To Use Pesto

    • Use in pasta salad
    • Dollop some on grilled steak
    • Mix with mayo or Greek yogurt as a sandwich spread
    • Dabble over freshly baked pizza or use as a pizza base
    • So yummy over white fish, like cod, haddock or halibut
    • Enjoy with eggs
    Arugula pesto in a small white bowl with a spoon dunked into it.

    More Easy Recipes Using Arugula

    • Apple and Gouda Mixed Green Salad
    • Curry Chicken Salad Sandwich

    If you make this arugula pesto recipe, be sure to leave a comment below!

    This recipe was originally published in November 2015 but has been updated.

    Overhead shot of arugula pesto in a small white bowl with a spoon dunked into it.

    Arugula Pesto With Walnuts

    Dawn | Girl Heart Food
    This lemon arugula pesto with walnuts takes only minutes to whip up and uses simple (but yummy) ingredients. There's lots of baby arugula, fresh lemon juice, Parmesan and walnuts. Try this walnut pesto with pasta, on eggs or even mixed with mayo for a sandwich spread!
    5 from 15 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Condiment
    Servings 16 tablespoons (about 1 cup)
    Prevent your screen from going dark

    Ingredients
     

    • 3 ounces baby arugula, about 3 to 4 loosely packed cups
    • ½ teaspoon salt, or to taste
    • ½ teaspoon freshly ground black pepper
    • 1 clove garlic, minced
    • ¼ cup lemon juice
    • ¼ cup olive oil
    • â…“ cup chopped walnuts
    • â…“ cup grated Parmesan cheese

    Instructions

    • To a food processor, add arugula, salt, black pepper and garlic. Pulse a few times until blended. As necessary, stop and scrape sides of processor with a rubber spatula.
    • With the processor going, drizzle in lemon juice and olive oil. Stop and scrape sides of the processor again.
    • Add walnuts and Parmesan cheese and pulse another couple of times. I like some texture in the pesto so I don't pulse the walnuts too much, but you can blend until you have reached the consistency that works for you. Recipe yields about one cup. Enjoy immediately or pour into a storage jar, cover, refrigerate and enjoy within 5 days.
      Note: If your pesto is too thick, add a little more oil to loosen or thin. If it's too thin, add a tad more arugula.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    © Girl Heart Food Inc. Photographs and content are copyright protected.

    Keyword arugula pesto recipe, easy pesto recipe, walnut pesto recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    « Honey Mustard Salmon Recipe
    Newfoundland Boiled Beans (Dad’s Recipe) »
    • Facebook
    • Twitter

    © Girl Heart Food Inc. Photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. mimi rippee

      May 14, 2019 at 9:00 pm

      I love this Dawn! And of course it’s so pretty. I was going to say that I’m more of a traditionalist when it comes to pesto, but I’m really not. I love mixing up the nuts and seeds, and love using parsley and cilantro. When I make big batches I leave out the cheese for the sake of space, so then I can really mix it up when it comes to cheese variety. But I have never made pesto from spinach or arugula. I guess I haven’t lived! I need to fix this immediately! Do you find it extremely peppery? I’m wondering about cutting it with spinach…

      Reply
      • Dawn - Girl Heart Food

        May 15, 2019 at 9:30 am

        I LOVE arugula so I definitely don’t find too peppery. I honestly think it’s super well balanced, especially with the parm and lemon. Hope you love it 🙂 Thanks Mimi!

        Reply
    2. Leanne | Crumb Top Baking

      May 10, 2019 at 8:15 am

      5 stars
      I can’t remember the last time I bought pesto. I just always have the ingredients on hand to make it. Arugula is one of my favourite greens to add in. The peppery taste is the best, and it is one of my hubby’s favourite greens, so I always have that big container from Costco in the fridge. And I’m totally with you on the pine nuts. While I love them in pesto, it is way cheaper to make pesto with walnuts or cashews!

      Reply
      • Dawn - Girl Heart Food

        May 10, 2019 at 10:07 am

        Right?? Arugula is awesome! Thanks Leanne 🙂

        Reply
    3. Kelly | Foodtasia

      May 09, 2019 at 10:46 am

      5 stars
      Dawn, this pesto looks so fresh and tasty! I would be putting it on almost everything! Love the flavors in it!

      Reply
      • Dawn - Girl Heart Food

        May 10, 2019 at 10:03 am

        I know, right?? Thank you Kelly 🙂

        Reply
    4. Marissa

      May 08, 2019 at 3:36 am

      5 stars
      I love pesto enough to eat it with a spoon and love peppery arugula, so I’m all about this riff on the classic! Definitely a must try!

      Reply
      • Dawn - Girl Heart Food

        May 09, 2019 at 2:00 pm

        Me too! Thanks Marissa 🙂

        Reply
    5. Ben|Havocinthekitchen

      May 07, 2019 at 9:05 pm

      5 stars
      While of course I like a good traditional pesto, I do like various twists on it even more. The combination of robust arugula, earthy walnuts, and refreshing lemon juice sounds perfect to me. Pass me a large jar, please 🙂

      Reply
      • Dawn - Girl Heart Food

        May 09, 2019 at 2:00 pm

        You got it! Thank you Ben!

        Reply
    6. Kathy @ Beyond the Chicken Coop

      May 07, 2019 at 9:30 am

      5 stars
      I love this version of pesto! I’ll bet the spiciness from the arugula adds a ton of flavor!

      Reply
      • Dawn - Girl Heart Food

        May 09, 2019 at 1:59 pm

        Totally! Thank you Kathy 🙂

        Reply
    7. Laura

      May 06, 2019 at 4:37 pm

      5 stars
      It’s amazing, Dawn, how many versions of pesto can be made! I love the idea of making it with peppery arugula! I put it on everything from eggs to salad to chicken to sandwiches! This recipe looks perfect!

      Reply
      • Dawn - Girl Heart Food

        May 09, 2019 at 1:59 pm

        I know, right?? Thank you Laura 🙂

        Reply
    8. Mary Ann | The Beach House Kitchen

      May 06, 2019 at 3:00 pm

      5 stars
      I love pesto on all kinds of things Dawn. Pasta, sandwiches, in scrambled eggs. I’ve got to give your recipe a try. Love the burst of lemon flavor!

      Reply
      • Dawn - Girl Heart Food

        May 09, 2019 at 1:58 pm

        Me too!! Hope you love it as much as we do 🙂 Thanks Mary Ann!

        Reply
    9. Jo Thrasher • Jo Eats

      May 06, 2019 at 2:56 pm

      5 stars
      Man this stuff looks so good! Peppery arugula makes for such a great twist on pesto.

      Reply
      • Dawn - Girl Heart Food

        May 09, 2019 at 1:58 pm

        Thanks Jo! It really is delish 🙂

        Reply
    10. Milena

      May 06, 2019 at 12:15 pm

      5 stars
      I am such a fan of homemade pesto and this vibrant version with peppery arugula is right up my alley! Simply fantastic! Pinned!

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:25 pm

        WOO HOO! Thanks Milena 🙂

        Reply
    11. [email protected]

      May 06, 2019 at 11:48 am

      5 stars
      I love that you keep a little texture with the walnuts! Pesto goes with (and on) so many exciting things!! Recipe’s a keeper, my friend! Happy week! XOXO

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:24 pm

        I agree! Thanks Annie! You too! XOXO

        Reply
    12. David @ Spiced

      May 06, 2019 at 9:11 am

      5 stars
      I love keeping small bags/ice cubes trays of pesto in the freezer. It’s such a time-saver for those nights when you don’t know what to make for dinner. Toss in some pesto, add pasta and *boom*. And we usually have some random tomatoes lying around…so in those go, too! You might recall our arugula problem at the old house. I learned my lesson, and I’m never planting arugula in the garden again. I’ll just buy the arugula I need for this pesto! It sounds delicious, Dawn!

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:24 pm

        Lol! Just so convenient, right?? Thanks David! Have a great week 🙂

        Reply
    13. Marie

      May 05, 2019 at 10:32 pm

      5 stars
      I love homemade pesto. Such a great idea to use arugula in this and the walnuts are a brilliant swap too.

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:24 pm

        Me too! Thanks Marie 🙂

        Reply
    14. Valentina

      May 05, 2019 at 9:58 pm

      5 stars
      Such a delicious way to use up wilting greens and herbs. I love this idea, and these flavors sound dynamite! I would love this in just about every sandwich and with grilled chicken, fish and steak. The possibilities are endless. Thank you, Dawn!

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:24 pm

        I think so too 🙂 Thank you Valentina!!

        Reply
    15. Alexandra @ It's Not Complicated Recipes

      May 05, 2019 at 9:28 pm

      5 stars
      This sounds so good! Lemon and arugula are such a delightful flavour combination.

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:23 pm

        Totally! Thank you Alexandra!

        Reply
    16. Kelsie | the itsy-bitsy kitchen

      May 05, 2019 at 6:51 pm

      5 stars
      I’m ALL ABOUT pesto! Especially with arugula because I can’t get enough–I love the peppery bite it adds to everything. I think I’d just eat this with a spoon :). Have a great week, Dawn!

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:23 pm

        Right?! Thanks Kelsie! You too 🙂

        Reply
    17. Katherine | Love In My Oven

      May 05, 2019 at 6:11 pm

      Pretty much the only pesto I make is made with walnuts! I make it with basil though, so now I definitely have to try your arugula version!! It looks delicious! I am loving your efforts to reduce food waste, Dawn!! Hope you had a great weekend 🙂

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:23 pm

        Yay! Hope you love it! Thanks Katherine! Have a great week 🙂

        Reply
    18. Kevin

      May 05, 2019 at 12:33 pm

      So fresh! Sure could be used in so many different ways, great recipe!

      Reply
      • Dawn - Girl Heart Food

        May 06, 2019 at 1:22 pm

        For sure! Thanks Kevin 🙂

        Reply
    19. karrie @ Tasty Ever After

      December 02, 2015 at 11:33 am

      I love arugula too but you are so right about it going bad fast. Sometimes I feel like to goes bad 2 days after I buy it! Frustrating but now I have a great recipe to use it up quickly. Yay, no waste!! I bet this would be fabulous on pork too 🙂

      Reply
      • Girl Heart Food

        December 02, 2015 at 11:41 am

        Kinda like strawberries too…they are practically spoiled before I get them home! You are seriously going to love this recipe…least I hope so 🙂 I’m going to have to try on pork next time. Sounds like it would be delicious!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile picture of Dawn from Girl Heart Food.

    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

    More about Girl Heart Food →

    Currently Trending

    • Stack of six cheesy ground beef quesadillas.
      Cheesy Ground Beef Quesadillas
    • Old-fashioned cabbage rolls with tomato sauce and dill garnish in a serving dish.
      Old-Fashioned Cabbage Rolls (Inspired by Nan)
    • Cheesy baked broccoli and cauliflower in a dish.
      Broccoli Cauliflower Bake (Vegetable au Gratin)
    • Ground turkey rice bowl.
      Ground Turkey Rice Bowls
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign up for emails & updates

    Contact

    • Contact

    Copyright © 2023 Girl Heart Food Inc.

    Girl Heart Food® is a Registered Trademark.

    Use of this site constitutes acceptance of its Privacy Policy and Terms of Use.