This lemon arugula pesto with walnuts takes only minutes to whip up and uses a handful of wholesome, simple 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!
This arugula pesto recipe was originally posted in November 2015 and has been updated with new pictures and recipes details.
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
Essentially with any pesto, you’ll find:
- Some herbs/greens, like basil (or in this case baby arugula). You can even make pesto with kale and parsley. The options are pretty much endless!
- A nut, like pine nuts or walnuts (as in this case of this arugula pesto).
- Olive oil (use a quality product here). This is not the time to skimp.
- Parmesan cheese. Real Parmesan, not that powdered stuff.
- Salt & pepper
- Garlic
I also used lemon juice in this arugula pesto recipe because it is a lemon arugula pesto.
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:
- In a food processor add baby arugula, salt, pepper and garlic. Blend! Stop to scrape the goodness off the sides of the processor with a spatula.
- While the blender is going again, slowly pour in lemon juice and olive oil. Again, stop to scrape the sides of the processor.
- Finally, blend in Parmesan cheese and walnuts. I like to leave a little texture here so I don’t blend until completely smooth. You do whatever you like best!
- Enjoy!
Full details are in the recipe card below.
How Long Does It Last
Properly stored (covered) in the fridge, homemade pesto will last about 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, store in a freezer-safe bag.
- Place wax paper on a baking tray and spoon little blobs 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.
How to Use
- Of course the number one choice I would say here is the obvious one: stir into cooked pasta. Delicious! It’s great with this pesto pasta salad recipe.
- 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
More Recipe Tips
I prefer to use baby arugula in this recipe. The leaves are tender and flavourful.
Measuring out 3 ounces (or about 3 to 4 loosely packed arugula leaves) may be a tad difficult if you don’t have a scale. If your pesto is too thick, add a little more oil to loosen. If it’s too thin, add a tad more arugula.
I don’t like things too salty. Though, there’s salt and Parmesan cheese in this pesto (and enough for me), if you want a tad more salt, simply add some to taste.
I don’t like to blend the walnuts too much; I like a little texture. However, if you like your pesto a little smoother, just blend a little more.
Other Easy Recipes Using Arugula
Hope you love this arugula pesto as much as we do!
If you make this easy pesto recipe, please leave a comment below. Love to know how you enjoyed!
Arugula Pesto with Walnuts
Ingredients
- 3 ounces arugula (about 3 to 4 loosely packed cups)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 clove garlic , minced
- ¼ cup olive oil
- ¼ cup lemon juice
- ⅓ cup walnuts , chopped
- ⅓ cup Parmesan cheese , grated
Instructions
- To a mini food processor, add arugula, salt, pepper and garlic. Pulse a few times until blended. Stop and scrape sides of processor, as necessary, with a spatula.
- With the processor going, drizzle in lemon juice and then 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 portion into a storage jar, cover, refrigerate and enjoy within 5 days.
Notes
- I prefer to use baby arugula in this recipe. The leaves are tender and flavourful.
- Measuring out 3 ounces (or about 3 to 4 loosely packed arugula leaves) may be a tad difficult if you don’t have a scale. 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.
- I don’t like things too salty. Though, there’s salt and parmesan cheese in this pesto (and enough for me), if you want a tad more salt, simply add some to taste.
- I don’t like to blend the walnuts too much; I like a little texture. However, if you like your pesto a little smoother, just blend a little more.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
mimi rippee
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…
Dawn - Girl Heart Food
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!
Leanne | Crumb Top Baking
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!
Dawn - Girl Heart Food
Right?? Arugula is awesome! Thanks Leanne 🙂
Kelly | Foodtasia
Dawn, this pesto looks so fresh and tasty! I would be putting it on almost everything! Love the flavors in it!
Dawn - Girl Heart Food
I know, right?? Thank you Kelly 🙂
Marissa
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!
Dawn - Girl Heart Food
Me too! Thanks Marissa 🙂
Ben|Havocinthekitchen
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 🙂
Dawn - Girl Heart Food
You got it! Thank you Ben!
Kathy @ Beyond the Chicken Coop
I love this version of pesto! I’ll bet the spiciness from the arugula adds a ton of flavor!
Dawn - Girl Heart Food
Totally! Thank you Kathy 🙂
Laura
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!
Dawn - Girl Heart Food
I know, right?? Thank you Laura 🙂
Mary Ann | The Beach House Kitchen
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!
Dawn - Girl Heart Food
Me too!! Hope you love it as much as we do 🙂 Thanks Mary Ann!
Jo Thrasher • Jo Eats
Man this stuff looks so good! Peppery arugula makes for such a great twist on pesto.
Dawn - Girl Heart Food
Thanks Jo! It really is delish 🙂
Milena
I am such a fan of homemade pesto and this vibrant version with peppery arugula is right up my alley! Simply fantastic! Pinned!
Dawn - Girl Heart Food
WOO HOO! Thanks Milena 🙂
[email protected]
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
Dawn - Girl Heart Food
I agree! Thanks Annie! You too! XOXO
David @ Spiced
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!
Dawn - Girl Heart Food
Lol! Just so convenient, right?? Thanks David! Have a great week 🙂
Marie
I love homemade pesto. Such a great idea to use arugula in this and the walnuts are a brilliant swap too.
Dawn - Girl Heart Food
Me too! Thanks Marie 🙂
Valentina
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!
Dawn - Girl Heart Food
I think so too 🙂 Thank you Valentina!!
Alexandra @ It's Not Complicated Recipes
This sounds so good! Lemon and arugula are such a delightful flavour combination.
Dawn - Girl Heart Food
Totally! Thank you Alexandra!
Kelsie | the itsy-bitsy kitchen
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!
Dawn - Girl Heart Food
Right?! Thanks Kelsie! You too 🙂
Katherine | Love In My Oven
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 🙂
Dawn - Girl Heart Food
Yay! Hope you love it! Thanks Katherine! Have a great week 🙂
Kevin
So fresh! Sure could be used in so many different ways, great recipe!
Dawn - Girl Heart Food
For sure! Thanks Kevin 🙂
karrie @ Tasty Ever After
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 🙂
Girl Heart Food
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!