Arugula Pesto with Parsley


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]Homemade pesto was introduced in my life when I was in college. It was sophomore year, and the folks in the apartment below me really liked to cook. We experimented with bulgogi pizza and basil pesto. (Not at the same time.) Out of that, came a strong desire to have pesto all year round. Later in my adult life, that desire manifested itself in a dozen jars of basil pesto in the freezer, and this arugula pesto.

Arugula is one of my favorite vegetables. I love the spicy kick from the mustard oil compounds (thanks, graduate school). For me, the spicier the better! But I know a lot of other folks prefer a more mild arugula. As a compromise, this arugula pesto balances the spice of the arugula with mild flavored (but still bright) parsley.

I buy raw walnuts in bulk from the farmers market, which is more economical than pine nuts. Occasionally, I’ll toast the walnuts in a pan (like with these pecans) before adding to the mix but the arugula pesto stands on its own with however your walnuts are prepared. The walnuts have a more bitter flavor which complements the arugula pesto. Depending on your love of raw garlic (mine is basically a 12 on a scale from 1 to 10), you can reduce the recipe to one clove if you prefer for this arugula pesto. The bright green color of this arugula pesto is as bold as it’s flavor, making it a perfect dip, spread, or sauce for pasta.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

Arugula Pesto

A bright, peppery arugula pesto with parsley and walnuts. Perfect for pasta or toast and ready in 10 minutes!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 cup


  • 2 cups packed arugula
  • 1 cup parsley, roughly chopped
  • 1/2 cup walnuts
  • 2 cloves garlic, peeled
  • 1/2 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon black pepper


  1. In a high speed blender or food processor, add arugula, parsley, walnuts, garlic, olive oil, cheese and pepper.
  2. Cover and pulse or blend until well combined and smooth.
  3. Serve with crackers, toast, or use with pasta.


Recipe Notes

Taste your arugula! It may be extra spicy, or more mild. Adjust quantities and ratio of arugula and parsley according to your taste preference. Depending on your blender, you may need to add an additional 1 to 2 tablespoons of oil to achieve your desired consistency. Keep any leftover arugula pesto in an airtight container up to 1 week in the fridge.

Omit the parmesan cheese and use 2 tablespoons nutritional yeast instead.

Don’t have walnuts? Pine nuts are the most traditional but I like it with almonds as well.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][hcode_blog][/vc_column][/vc_row]


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