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Arugula and walnut pesto, fresh and green sauce served
Fresh pesto served with arugula and walnuts

Zesty Arugula and Walnut Pesto

Author: Flavelo
Sauces and Gravies Recipes
While classic Genovese pesto relies on basil, this version highlights the peppery, slightly spicy character of arugula (rocket). The earthy taste and oiliness of walnuts make an excellent substitute for expensive pine nuts, while lemon juice not only prevents oxidation (keeping the sauce green) but also accentuates the freshness of the greens. It's a 'poor man's pesto' that tastes richer than you'd expect.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Food processor or mortar
  • Skillet (for toasting walnuts)
  • Cheese grater

Allergen Information

⚠️ Tree Nuts
⚠️ Milk

Instructions

1 ✓

Toast the walnuts in a dry skillet for a few minutes until fragrant, then let them cool completely.

Tip: Toasting deepens the flavor, but hot walnuts would cook the arugula, so cooling is essential.
2 ✓

Place the walnuts and garlic in a food processor and pulse until coarsely ground.

Tip: We start with the harder ingredients to avoid turning the leaves into mush.
3 ✓

Add the arugula and grated cheese. Pulse while slowly drizzling in the olive oil.

Tip: Do not run the machine continuously to prevent the paste from heating up, which can discolor it and spoil the flavor.
4 ✓

Finally, stir in the lemon juice and salt to taste. Taste and adjust!

Tip: The acidity of the lemon juice 'fixes' the chlorophyll, keeping the pesto bright green.

Recipe FAQ

Why is the pesto bitter?
Arugula is naturally bitter, but over-processing olive oil can also make it bitter (polyphenols). Only pulse the machine!
How long does it keep?
In the fridge, sealed with a layer of oil on top, for 3-4 days.

Ingredients

  • 4 cups (packed) Fresh Arugula (washed and dried)
  • 0.5 cup Walnut Halves
  • 0.5 cup Parmesan Cheese (grated)
  • 1 clove Garlic
  • 0.5 cup Extra Virgin Olive Oil
  • 1 tsp Fresh Lemon Juice
  • 1 pinch Salt