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Arugula-Walnut Pesto

Arugula-Walnut Pesto

A flavorful alternative to basil pesto, created to go on our Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto. Prep and Cook Time: about 30 minutes.

Sunset NOVEMBER 2007

  • Yield: Makes 1 3/4 cups


  • 1/3 cup walnut halves or pieces
  • 2 large cloves garlic
  • 4 cups loosely packed arugula leaves, rinsed and dried
  • 1 cup shredded parmesan cheese
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt


Preheat oven to 350°. Bake walnuts until slightly golden, 5 to 6 minutes. Pour into a food processor. Add garlic and whirl until coarsely chopped. Add arugula, parmesan, olive oil, lemon juice, and salt; whirl until smooth.

Note: Nutritional analysis is per tbsp.

Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 92%
  • Protein: 1.5g
  • Fat: 7.6g
  • Saturated fat: 1.5g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Sodium: 96mg
  • Cholesterol: 2.3mg

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Arugula-Walnut Pesto recipe