Peppery Arugula & Walnut Pesto
A bold, peppery twist on classic basil pesto. Fresh arugula brings a sharp, vibrant bite that mellows beautifully when blended with toasted walnuts, garlic, and nutty parmesan. Perfect tossed with pasta, spread on crusty bread, or spooned over roasted vegetables.
For 4 servings
- roast · ~2 min
Toast the walnuts until fragrant.
Place walnuts in a small dry pan over medium heat. Shake or stir frequently until lightly golden and aromatic, about 2 minutes. Remove from heat and let cool completely.
TIPWatch closely — walnuts burn quickly. Cool them fully before blending so they don't wilt the arugula. - mix · ~1 min
Pulse walnuts and garlic to a coarse meal.
In a food processor, combine the cooled walnuts and peeled garlic clove. Pulse 5-6 times until roughly chopped and sandy, not a paste.
- mix · ~1 min
Add arugula, cheese, salt, and pepper.
Add the arugula, grated parmesan, salt, and black pepper to the food processor. Pulse a few times to combine, then scrape down the sides.
- mix · ~1 min
Stream in olive oil while blending to form the pesto.
With the food processor running, slowly pour in the olive oil in a thin, steady stream. Blend until you reach your desired consistency — slightly coarse and textured, not completely smooth. Stop to scrape down the sides once or twice.
TIPFor a looser pesto, add another tablespoon of olive oil. For pasta, thin it further with a splash of starchy pasta water later. - mix · ~1 min
Stir in lemon juice and adjust seasoning.
Transfer the pesto to a bowl. Fold in the fresh lemon juice with a spoon. Taste and add another pinch of salt or pepper if needed.
TIPThe lemon brightens the peppery arugula — don't skip it. Add it by hand after blending to keep the flavor fresh and sharp. - serve
Serve immediately or store for later.
Toss with hot pasta, spread on grilled bread, or dollop over roasted vegetables. To store, transfer to a clean jar, smooth the top, and cover with a thin layer of olive oil. Refrigerate up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly dry the arugula after washing to prevent a watery pesto.
- 2Toast walnuts in a dry pan until just fragrant; they burn in seconds.
- 3Let toasted walnuts cool completely so they don't wilt the arugula during blending.
- 4Pulse ingredients in stages for better control over the final texture.
- 5Add lemon juice after blending to preserve its bright, fresh flavor.
- 6Press a layer of olive oil over the surface of stored pesto to prevent oxidation.
Adapt it for your goals.
Nut-Free
Replace walnuts with toasted sunflower seeds or pepitas for a similar crunch without the allergens.
VeganVegan
Swap parmesan for 2 tablespoons of nutritional yeast to keep the savory, nutty flavor while making the pesto completely plant-based.
Dairy FreeDairy-Free
Use a high-quality vegan parmesan or omit the cheese entirely; the walnuts and oil still provide rich body and flavor.
SpicySpicy
Add a small pinch of red pepper flakes or a tiny piece of fresh chili when blending for a fiery kick that complements the arugula's peppery notes.
Why this is on our healthy list.
Rich in Vitamin K
Arugula is one of the best leafy greens for vitamin K, which supports bone health and proper blood clotting.
Heart-Healthy Fats
Walnuts and extra virgin olive oil provide monounsaturated and polyunsaturated fats that help maintain healthy cholesterol levels.
Naturally Low in Carbs
This pesto is low in carbohydrates, making it a great flavor booster for low-carb and keto-friendly meals.
Antioxidant Boost
Arugula and walnuts are both rich in antioxidants that help protect cells from oxidative stress.
Frequently asked questions
Yes, but make sure to give it a thorough spin in a salad spinner or pat it dry well, as any excess water will make the pesto thin and watery.
