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Arugula Pesto

Try this delicious arugula pesto recipe for a unique way to enjoy these healthy greens. ($.33 per serving)
Course Side Dish
Cuisine American
Keyword Pesto
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 8
Calories 91kcal


  • 3 cups loosely packed arugula
  • 1 medium garlic clove
  • 1/4 cup olive oil
  • 1/4 cup walnuts
  • 2 tbs grated parmesan cheese optional
  • 1/2 tsp salt or more salt to taste if you skip the parmesan


  • In a food processor, combine the arugula, garlic, olive oil, walnuts, and parmesan cheese (if using). Process the ingredients until a smooth pesto forms. You will need to scrape down the sides a few times with a rubber spatula.
  • Taste the pesto and add salt if needed. If you include parmesan, you may not need any additional salt.
  • Refrigerate for up to 4 days or freeze for several months. I recommend freezing the pesto in an ice cube tray and then storing the cubes in an airtight container. That way, you can take out a small amount for a sandwich or snack whenever you need it.


Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg