Easy Arugula Pesto

by Eleanor Craig
Easy Arugula Pesto with Walnuts On Top

Easy Arugula Pesto. When my friend and I were at the farmers market last Saturday, we picked up some baby arugula. It looked SO good! The small bag I bought ended up being quite a lot, and I used some of it on hamburgers (good, local cheese, some and arugula on a grilled burger = AMAZING!), I had quite a bit left

We had planned to make a salad out of it but forgot. I didn’t want it to go to waste and wondered if I could make an Easy Arugula Pesto out of it. Guess what? Yes, you can! I did! And I envision all the ways I will use it. I think a pizza crust spread with the arugula pesto and topped with the lemon boy tomatoes I pulled out of the garden today would be my first choice! 

Here is the Easy Arugula Pesto recipe I came up with after searching for it online. Most pestos call for pine nuts. We don’t have them in this house at the moment. So, I decided to go with walnuts for the spicy, almost peppery arugula. OH boy!

How To Make The Arugula Pesto

Put two large handfuls of arugula, cooled walnuts, and garlic in a food processor.

Pulse until well chopped. Add the cheese and lemon zest/juice and pulse again.

Make a paste by slowly adding the EVOO.

Add salt and pepper to taste.

Store the Easy Arugula Pesto in a jar in the fridge. If need be, add a thin layer of olive oil to keep it fresh longer.

Easy Arugula Pesto with Walnuts On Top

Easy Arugula Pesto

Eleanor CraigEleanor Craig
Easy Arugula Pesto. Fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese are blended together to create a flavorful arugula pesto.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Salad
Cuisine Italian
Servings 4 people
Calories 513 kcal


  • ½ cup walnuts
  • 2 large handfuls arugula
  • 2 large cloves garlic cut in half
  • ½ cup parmesan cheese coarsely shredded
  • 1 medium lemon juice
  • 1 medium lemon zest
  • ¾ cup olive oil extra virgin
  • 1 pinch salt
  • 1 pinch ground black pepper


  • Toast the walnuts in the oven at 350°F for 8 minutes or on the stove over medium heat. You just want them very lightly toasted and fragrant. Let them cool.
  • Pulse the arugula leaves, cooled walnuts, and garlic cloves until finely chopped in a food processor. Add the shredded cheese, lemon zest, and lemon juice and pulse again a few times.
  • Turn the processor on and add the EVOO in a steady stream. Continue until you make a smooth paste. Scraping the sides is necessary.
  • Season with salt and pepper and store in the fridge. Should keep a few weeks. If you decide to freeze it, don’t add the cheese. Add it after you thaw it.


Calories: 513kcalCarbohydrates: 5gProtein: 6gFat: 54gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 32gCholesterol: 11mgSodium: 233mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 350IUVitamin C: 7mgCalcium: 147mgIron: 1mg

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