Arugula Walnut Pesto

arugula and walnut pesto
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Through all the craziness of the Coronavirus and the state of the world in general, I have been handed a gift this season. My garden has been rewarding me with the most delicious greens, of all kinds.

Tending to my garden this season has been especially important for me. Even though I have had a large vegetable garden for years, growing all my vegetables from seed, tending to them, and taking extra care in their protective greenhouse so that they survived their first weeks to be strong enough to weather the outside world.

There is something truly therapeutic in putting your hands in the dirt, taking the time to care for something living and reaping the benefits with delicious food. What you put in will reward you with what you take out.

Gardening does not have to be acres of land and tons of time. Growing something can mean a pot on your deck full of aromatic herbs or a single tomato plant bearing its fruit. Whatever work for you.

I have been inundated with so much arugula this year that I could not give it away fast enough to friends, family and myself. When I have too many greens, into the blender they go, to be made into a delicious drizzle, or in this case this Arugula Pesto. So easy to make and tastes great on grilled fish, chicken, tossed into grains or on vegetables. You will love it!

Arugula Walnut Pesto

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    arugula and walnut pesto

    Arugula Walnut Pesto

    • Author: Heather Carey, MS
    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Total Time: 20 minutes
    • Yield: 2 cups 1x
    • Category: condiments
    • Method: blend


    Pestos are so versatile! Stir into whole grains, or use as a topping for fish or chicken.


    Units Scale

    4 cups arugula
    1/2 cup extra virgin olive oil
    1/2 cup walnuts, toasted
    1/2 cup grated parmesan
    2 cloves garlic
    1/2 teaspoon kosher salt
    1/2 teaspoon coarse ground pepper


    In a Vita-Mix or high-powered blender, add the arugula, olive oil, walnuts, parmesan, garlic, salt, and pepper. Blend well. Use some now or freeze for later use.


    Pesto freezes beautifully! Make extra, enjoy all winter :)

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