Simple Arugula Pesto with Walnuts
I planted twice as much arugula in my garden this year compared to last year! Why?
Because this incredible homemade Arugula Pesto recipe is simply irresistible—it's delicious, healthy, and bursting with flavor.
Every time I gather fresh arugula leaves, I whip up a batch of this amazing pesto sauce and freeze it, so we can enjoy it all year round! No worries if you don't have a garden; you can use store-bought arugula leaves for this fantastic pesto recipe too!
Ingredients
- 3 cups or 70g arugula leaves
- 1/3 cup or 35g walnuts
- 1/2 cup or 35g Parmesan cheese, grated
- 2 Tbsp. or 20g red or white wine vinegar or lemon juice
- 1/4 cup or 45g extra virgin olive oil
- 3-4 cloves garlic
- 1 tsp. honey meal mustard optional
- salt and pepper to taste
- 2-3 Tbsp. water
Instructions
- In a food processor or blender, add the arugula leaves, walnuts, grated Parmesan cheese, wine vinegar or lemon juice, olive oil, garlic cloves, and honey mustard if using. Season with salt and pepper.
- Pulse the ingredients a few times to break them down. If the mixture is too thick, slowly add 2-3 tablespoons water until the mixture forms a smooth paste.
- Taste the pesto and adjust the seasoning if needed. You can add more vinegar or lemon juice, salt, or pepper according to your preference.
- Transfer the arugula pesto to a clean jar or container and enjoy! Store it in the refrigerator or in the freezer for up to nine months.
Notes
How Many Calories in Arugula Pesto?
| Calories (1 TBSP, 25g): 88 kcal | Calories (100g): 353 kcal |
|---|---|
| Fat: 8.0 g | Fat: 32.0 g |
| Carbohydrates: 1.9 g | Carbohydrates: 7.8 g |
| Protein: 2.3 g | Protein: 9.3 g |