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arugula pesto on a plate with a jar of pesto sauce on the side

Arugula Pesto with Basil Recipe

This Arugula basil pesto recipe with walnuts and basil combines the peppery flavor of arugula with sweet basil to make a delicious pesto sauce.
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Prep Time: 15 minutes
Total Time: 15 minutes

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Course: Sauce and Salsa Recipes
Cuisine: Italian
Keyword: arugula basil pesto sauce
Servings: 12 Tablespoons
Calories: 131kcal
Author: Anne

Arugula Pesto with Basil Recipe

Equipment

Scale this Recipe 12 Tablespoons

Ingredients

  • 3 cups baby arugula
  • 1 cup basil
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic
  • 1/2 cup walnuts shelled and chopped
  • 1/2 cup Parmesan cheese
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Instructions

  • Place 1/2 cup walnuts, 1 clove garlic and 1/2 cup Parmesan cheese into the bowl of a food processor and process until all ingredients are blended together.
  • Add 3 cups baby arugula and 1 cup basil - pulse until the leaves have broken up.
  • Gradually add 1/2 cup extra virgin olive oil while the processing.
  • Adjust consistency by adding water.

Notes

Store leftover pesto sauce in the refrigerator for up to three days.  
Freeze pesto for up to 6 months in a freezer-safe container.
See the article above for recipe tips, variations and more.

Nutrition

Serving: 1/8 cup (approximate) | Calories: 131kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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