Arugula Walnut Pesto

  • Yield: 1-1/2 cups
  • Prep: 10 mins
  • Cook: 0 mins


3/4cup California walnuts, toasted
1bunch arugula, washed
1/2cup olive oil
1tablespoon (about 3 cloves) chopped garlic
1tablespoon grated Parmesan cheese
1tablespoon lemon juice
1/2teaspoon salt


  1. In a food processor or blender, combine all of the ingredients until smooth, this will take 1 to 2 minutes.   Drizzle slightly more oil into the pesto, if needed. 
  2. Store in a sealed container in the refrigerator until ready to use; store for up to one week.

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