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    Home » Gluten-Free » Arugula Walnut Pesto

    Arugula Walnut Pesto

    Published: Apr 15, 2014 · Modified: Nov 12, 2022 by Linda Baker · This post may contain affiliate links

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    Arugula Walnut Pesto is a peppery earthy addition to so many dishes. Use it on pasta, vegetables, or meats.

    Arugula, walnuts, lemon, and garlic combine to make versatile arugula walnut pesto.
    Bright and peppery, that's what makes Arugula walnut pesto so tasty with so many foods

    The making of Arugula Walnut Pesto

    This recipe for Arugula Walnut Pesto was the invention for a simple dinner that I wanted to complicate. Not that making pesto is complicated, pesto is really rather easy to make, but I wanted the flavors in the simple dinner to be more complex. Rounded. Delicious.

    As I was contemplating my dinner, making a risotto with roasted butternut squash and artichoke hearts I had leftover in the fridge, and the added ingredient suggestion from my husband, some pancetta, I thought the flavor needed a boost, something savory and peppery. Sage was a thought, but I have some beautiful arugula growing in the garden and thought the peppery element arugula offers would be a perfect accompaniment to the roasted squash and artichoke hearts. Added to that the earthiness of walnuts, a spritz of fresh lemon, and oh la la. It is good.

    Pesto can be made out of almost any type of herb, mixed with nuts, add a little extra virgin olive oil, some cheese, and in this case, lemon juice for brightness. And most all pestos will go with most all things you want to serve pesto with. This one just has the hardiness to go with the roasted butternut squash and the earthy artichoke hearts. It would also go well with a whole wheat pasta (which tends to need a heartier sauce), steamed green beans or how about some roasted asparagus?

    Arugula Walnut Pesto

    Arugula, walnuts, lemon, and garlic combine to make versatile arugula walnut pesto.

    Arugula Walnut Pesto

    LindySez
    Arugula Walnut Pesto is a peppery earthy addition to so many dishes. Use it on pasta, vegetables, or meats.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauces, Dressings & Condiments
    Cuisine American
    Servings 1 cup
    Calories 192 kcal

    Ingredients
      

    • 2 cups arugula
    • ½ cup toasted walnuts
    • 2 large cloves garlic
    • 1 ½ to 2 tablespoons fresh lemon juice about ½ a large lemon
    • ½ cup extra virgin olive oil
    • ¼ cup grated pecorino Romano cheese or parmesan
    • Salt as needed

    Instructions
     

    • Place the arugula, walnuts, and garlic in the work bowl of a food processor and using on/off pulses, pulse until finely chopped. With the motor on, add the lemon juice and olive oil and blend until almost smooth. Add the cheese and pulse until incorporated. Taste and add salt as needed.

    Nutrition

    Serving: 2tablespoonsSodium: 95mgFiber: 1gCholesterol: 4mgCalories: 192kcalPolyunsaturated Fat: 15gSaturated Fat: 3gFat: 19gProtein: 4gCarbohydrates: 2g
    Keyword hearty pesto, non-basil pesto, peppery pesto, pesto
    Tried this recipe?Let us know how it was!

     

    Related

    « Halibut with Herbs and Fennel Tomato Sauce
    Roasted Squash Artichoke Heart and Pancetta Risotto with Arugula Pesto »

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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