Lemony Arugula Pesto {pesto recipe with walnuts}

Name: Lemony Arugula Pesto {pesto recipe with walnuts}
Prep time: 5 min
Total time: 5 min
Yield: 16 tbsp, or about 1 cup.
Ingredients: 3 onuces arugula (-about 3-4 loosely packed cups); 1/2 tsp salt (-or to taste); 1/2 tsp black pepper; 1 clove garlic (-minced); 1/4 cup olive oil; 1/4 cup lemon juice; 1/3 cup walnuts (-chopped); 1/3 cup parmesan cheese (-grated)

May 5, 2019 Updated: May 28, 2019 By Dawn Coombs 38 Comments

Jump to Recipe Print Recipe

This Lemony Arugula Pesto 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. It’s tasty in 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.

Arugula Pesto (a Walnut Pesto Recipe)

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 Costco-sized 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 people. Plus, in an ever ongoing effort to reduce food waste, I always try to use what I have on hand.

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). Those are waaaaaay expensive. Using walnuts, you still end up with a fabulous pesto while not breaking the bank. Plus, walnuts are pretty delicious in their own right.

What is Pesto Made Of?

Essentially with any pesto, you’ll find –

Some herbage/greenage, 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 parm, not that powdered stuff.
Salt & pepper
Garlic

I also used lemon juice in this arugula pesto recipe because it is a lemony arugula pesto.

How to Make Homemade Pesto?

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

How Long Does Pesto Last?

Properly stored in the fridge, homemade pesto will last about 5-7 days.

Can You Freeze Pesto?

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. Pull out a little cube when you want to use in a recipe OR
Place wax paper on a baking tray and spoon little blobs on there. Freeze and then, once frozen, store in a freezer safe bag OR
Use this sheet pan method from The Kitchn.

Whatever method you use, enjoy with 4-5 months for best freshness.

Tips for Making this Arugula Pesto Recipe

I prefer to use baby arugula in this recipe. The leaves are tender and flavourful.
Measuring out 3 ounces (or about 3-4 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 blitz the walnuts to oblivion…I like a little texture. However, if you like your pesto a little smoother, just blend a little more.

How to Use Pesto

Of course the number one choice I would say here is the obvious one – stir into cooked pasta. Delish!
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

Other Easy Recipes Using Arugula

Hope you love this arugula pesto as much as I do! I happen to this it’s the best pesto recipe, but I may be a little biased 😉

Until next time take care and chit chat again soon,

~Dawn

P.S. If you think this easy pesto recipe will make your belly happy too, don’t forget to hit that little Pin button down below. Many thanks, you guys! XO

A jar of lemony arugula pesto alongside some parmesan and lemon.

5 from 1 vote