This Arugula Pesto recipe with walnuts and basil combines the peppery flavor of arugula with sweet basil, garlic, walnuts and olive oil to make a twist on traditional pesto sauce.
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Pesto Is Not Just for Basil
Pesto! It is so fitting for summer. It's made with fresh ingredients, doesn't have to be cooked, and it only takes minutes to make. It's a great way to use up those extra herbs or produce that you can't eat fast enough, and there are so many ways to enjoy it!
Traditional Pesto is a bright green sauce that originated in Genoa, Italy many, many years ago. It is typically made from fresh basil, pine nuts, garlic, fresh Parmesan and olive oil, but today there are many variations.
You can use any green or combination of greens to make pesto. Think spinach, chard, asparagus, broccoli, a mixture of fresh herbs and you can even go beyond green if you like. I've seen recipes for beet pesto though I have not tried it yet.
Arugula pesto with walnuts and basil has become a favorite on our table, we love the zesty flavor combination of arugula, basil and garlic. It tastes great on everything.
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Arugula Pesto with Walnuts and Basil Ingredients
Since pesto is not cooked, it is important to use fresh and high quality ingredients. Here is What You Will Need to Make this arugula pesto with basil:
- Fresh Baby Arugula
- Fresh Basil Leaves
- Garlic
- Walnuts
- Freshly grated Parmesan Cheese
- High quality extra virgin olive oil
Recipe Steps To Make This Arugula Pesto Recipe
Pesto is so easy to put together, This is just a quick list of steps that are needed to make this recipe. Detailed instructions are on the recipe card below.
- Prepare the Ingredients:
- Rinse and dry the arugula and basil
- Remove any thick stems from basil and discard them
- Place the ingredients except the oil into a food processor and blend
- Drizzle in the oil and process until blended - adjust the consistency of the pesto with water as needed
Make this Recipe in 15 to 20 minutes! Boil the pasta while you are making your pesto.
How to Serve Any Type of Pesto
There are so many ways to enjoy pesto, When I make it, I make up big batches and freeze it. Here are some serving suggestions:
- Serve it on pasta
- Brush onto grilled veggies, seafood or chicken
- Add it to your meat marinade for extra flavor
- Spread it on top of your favorite homemade pizza crust
- Add it to salad dressings
- Drizzle it over fresh sliced tomatoes and top with shredded mozzarella or parmesan cheese
- Stir it into hummus or Greek Yogurt for a flavorful dip
- Dress up a sandwich with it
- Use it to flavor up red pasta sauce
If you love pesto, try this asparagus pesto!
Storing Arugula Pesto (or any type of pesto)
- For meal prep. Pesto is an easy make ahead idea. Blitz up a batch and store it in and air tight container in the refrigerator for up to three days.
- Freeze leftover pesto in ice cube trays or small cupcake tins. Once it is frozen, remove them and store the little cubes of pesto in an a freezer container for up to 6 months. I love adding these little cubes to my homemade marinara sauce in the middle of winter.
Arugula Pesto Recipe Tips and Variations
- If you are making pasta to go with your pesto, save some of the pasta water and adjust the texture of the sauce with it the pasta water.
- The best type of pasta to serve with pesto sauce is linguine, angel hair or pasta that has ridges so that the sauce sticks to it. My favorite is Whole Wheat Gobetti from Bionature. Penne, rigatoni, shells and fusilli are also good choices.
- Make it Vegan. Substitute the Parmesan Cheese with ⅛ cup nutritional yeast
- Leave out the basil and use 4 cups of arugula.
- Replace the walnuts with almonds, sunflower seeds or pine nuts or a mixture of nuts and seeds.
- Roast the garlic before adding it to the pesto to mellow out the garlic flavor.
Here are Some More Arugula Recipes to Enjoy
📖 Recipe
Click on serving size to scale this recipe
Ingredients
- 3 cups fresh baby arugula
- 1 cup fresh basil
- ½ cup extra virgin olive oil
- 1 clove garlic
- ½ cup chopped shelled chopped walnuts
- ½ cup Parmesan cheese
Instructions
- Place the walnuts, garlic and cheese into a food processor and process until all ingredients are blended together - about 30 seconds
- Add the arugula and basil -pulse until leaves have broken up
- Gradually add the oil while the processing
- Adjust consistency by adding water
Notes
- Leave out the basil and use 4 cups of arugula.
- Replace the walnuts with almonds, sunflower seeds or pine nuts or a mixture of nuts and seeds.
- Roast the garlic before adding it to the pesto to mellow out the garlic flavor.
- Nutrition information calculation is for pesto sauce only, and does not include the pasta
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
georgie says
this sounds fabulous! I love arugula in pesto, it just adds another dimension and flavour! This would be so lovely drizzled over pasta or a good steak!
anne says
Thank you georgie, I agree steak!
Elaine Benoit says
I love pesto! The funny thing is I've never made it with arugula before. I love arugula and can imagine the peppery taste you would get! How brilliant. I can't wait to try your recipe! It looks scrumptious!
anne says
Thank you Elaine!
Veena Azmanovv says
I love pesto too and this one is yum. Have to surely check on your recipe.
Leslie says
I love that you added walnuts to this recipe! Great idea! Thank you for sharing!
anne says
Thanks Leslie!
Sharon says
I'm always looking for delicious ways to use pesto that I make from my garden and this one looks like a winner!
anne says
Thank you Sharon!
Jacquelyn Hastert says
I can't wait to make this! I love all things with pesto and the addition of walnuts I am betting really adds to the flavor.
anne says
Thanks Jacquelyn, I love the flavor that the walnuts add to the pesto.
Alisha Rodrigues says
Pesto has always been a favorite and this one looks easy and just right !!
Tara Teaspoon says
I love a good pesto recipe! I really appreciate all the ways you described to switch up the flavors in a typical pesto recipe. Making pasta for dinner this weekend and can't wait to try this recipe!
anne says
Enjoy Tara!
Marisa F. Stewart says
Pesto is a staple at our house. We use it for just about everything. Interestingly enough, we haven't used arugula in it. We love arugula, too. I'll have to buy several bags of it to go along with the basil I'll pick from the garden. Thank you for the inspiration.
anne says
Thanks Marisa! I hope you like arugula pesto as much as we do!
Amanda Mason says
I LOVE finding different types of pesto recipes!!! Mixing pestos up is the best! I bet the arugula and walnuts make an amazing flavor! I can't wait to make this! I use pesto on sandwiches too instead of mayo!
Kelly Anthony says
Pesto is quick and easy, perfect for any summer pasta meal. I love the spice that the arugula gives this pesto.
Jenni LeBaron says
Walnuts are my favorite nut choice for pesto so I think this is an absolutely delicious recipe! The arugula gives the perfect amount of pepperiness and the basil is so aromatic!