Peppery Arugula & Walnut Pesto
This vibrant pesto offers a delightful peppery kick by swapping traditional basil for fresh arugula, creating a versatile sauce that's perfect for pasta, sandwiches, or as a dip.
For 4 servings
If desired, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool completely. This enhances their nutty flavor.
Place the fresh arugula, toasted walnuts, peeled garlic clove, grated Parmesan cheese, and fresh lemon juice into the bowl of a food processor.
Add 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper to the food processor.
Pulse the mixture several times until the ingredients are roughly chopped and combined, scraping down the sides of the bowl as needed.
With the food processor running on low speed, slowly stream in the extra virgin olive oil through the feed tube until the pesto reaches your desired consistency. It should be smooth but still have some texture.
Stop the processor and taste the pesto. Adjust seasoning with additional salt, pepper, or lemon juice if necessary.
Transfer the pesto to an airtight container. It's now ready to be used with pasta, spread on sandwiches, or served as a dip.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use a good quality extra virgin olive oil, as its flavor is prominent in the final pesto.
- 2To prevent browning, pour a thin layer of olive oil over the surface of stored pesto before sealing the container. This creates a barrier against air.
- 3If your pesto is too thick, add a tablespoon of water or a little more olive oil until it reaches your preferred consistency.
- 4Always taste and adjust seasonings. The pungency of arugula and garlic can vary, so fine-tuning the salt, pepper, and lemon juice is key.
Adapt it for your goals.
Nut Swap
Replace walnuts with pine nuts, almonds, or even pistachios for a different nutty profile. Lightly toast any nut for enhanced flavor.
Cheese AlternativeCheese Alternative
Substitute Parmesan with Pecorino Romano for a sharper, saltier kick, or use a dairy-free Parmesan alternative to make it vegan.
Herb BoostHerb Boost
Combine arugula with a handful of fresh basil or parsley for a more complex herbal note, or add a pinch of red pepper flakes for a subtle heat.
Why this is on our healthy list.
Rich in Antioxidants
Arugula is packed with antioxidants like glucosinolates and carotenoids, which help protect cells from damage and reduce inflammation.
Heart-Healthy Fats
Walnuts and olive oil provide monounsaturated and polyunsaturated fats, including Omega-3 fatty acids, which are beneficial for cardiovascular health.
Vitamin and Mineral Powerhouse
This pesto is a good source of Vitamin K (from arugula), essential for bone health, and Vitamin E (from walnuts), an important antioxidant.
Frequently asked questions
When stored in an airtight container with a thin layer of olive oil on top, arugula pesto can last for up to 5-7 days in the refrigerator.
