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Arugula Walnut Pesto

Discover how to make delicious Arugula Pesto with peppery arugula, walnuts, and romano cheese for a unique twist.
Course Condiments
Cuisine American
Keyword arugula, blender, dips, Food, garlic, italian, pesto, Recipe, sauce, shelled walnuts, walnuts
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 Servings
Calories 257kcal

Ingredients

Ingredients:

  • 2 cups baby arugula packed
  • 1/2 cup shelled walnuts
  • 1/2 cup romano cheese
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil

Instructions

  • Combine arugula, walnuts, cheese, lemon juice, garlic and kosher salt in the food processor. Turn processor on.
  • With the processor, running slowly drizzle in the olive oil. Process until smooth, about 1 minute. Serve.

Notes

The lemon juice should help prevent the pesto from oxidizing. You can also store it with a layer of plastic wrap pressed on the top. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 257kcal | Carbohydrates: 2g | Protein: 4g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 9mg | Sodium: 296mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg