Walnut and Arugula Pesto

We hear you, pine nuts are pricey. We’ve made a delicious Walnut and Arugula Pesto that pinches the pennies, but doesn’t sacrifice flavor. Make a big batch, and drizzle over everything!

This Walnut and Arugula Pesto recipe is pulled from one of our "Main Day Prep" guides that get you ready for five healthy, exciting meals for the week by prepping recipes on your Main Day. We creatively reuse ingredients and components from meal to meal to reduce waste and save you money. This pesto is used in three meals for the week—Pesto Chicken and White Bean Corn Salad with Rice, Pesto Chicken Italian Salad, and Corny White Bean Pesto Pasta (seen below).

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Arugula and Walnut Pesto

Yield 12 servings

Prep time

8 Min

Total time

8 Min

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Ingredients

• 5 ounces baby arugula
• 4 ounces fresh basil
• 1/4 cup walnut pieces
• 1 large lemon juiced
• 2 large garlic cloves
• 1 cup parmesan cheese freshly grated
• 3/4 cup olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large food processor, add the arugula, basil, walnuts, lemon juice, garlic cloves, parmesan, olive oil, and salt until a thick paste has formed. Scrape down the sides and finish processing. Pesto will be thick. Taste and season with more salt if needed.
2. Put in a jar or small container, cover, and refrigerate.

Nutrition Facts

Calories

177

Fat

17 g

Sat. Fat

3 g

Carbs

2 g

Fiber

1 g

Net carbs

2 g

Sugar

1 g

Protein

4 g

Sodium

332 mg

Cholesterol

6 mg