Arugula Walnut Pesto

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


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