Gluten-Free Arugula Walnut Pesto Recipe

This delicious pesto is a versatile condiment that will add flavor to your dishes. Try it in my Pesto Cauliflower “Rice” with Spiced Roasted Chickpeas or use it in one of these ways:

• Serve over roasted meats or fish.
• Mix into cooked pasta, quinoa, or rice and top with additional toasted walnuts and Parmesan.
• Freeze the pesto in the cubes of an ice cube tray. Add a cube or two to winter soups and stews for a flavor boost.

5 from 1 vote

Print Recipe

Arugula Walnut Pesto

Prep Time15 mins

Total Time15 mins

Course: Condiment/Sauce

Cuisine: Italian

Servings: 1 cup

Calories: 1462kcal

Author: Hallie Klecker

Ingredients

• ▢ 2 cups packed baby arugula
• ▢ ½ cup toasted walnuts
• ▢ ¼ cup grated Parmesan cheese optional
• ▢ 1 garlic clove chopped
• ▢ 1 tablespoon fresh lemon juice
• ▢ Pinch of cayenne pepper
• ▢ ½ cup extra-virgin olive oil
• ▢ Sea salt to taste

Instructions

• ▢
  Combine the arugula, walnuts, cheese (if using), garlic, lemon juice, cayenne pepper, and olive oil in a food processor fitted with the steel blade. Process until combined into a sauce. Season to taste with salt. (Pesto can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.)

Nutrition

Nutrition Facts

Arugula Walnut Pesto

Amount Per Serving

Calories 1462 Calories from Fat 1377

% Daily Value*

Fat 153g235%

Saturated Fat 22g110%

Cholesterol 22mg7%

Sodium 397mg17%

Potassium 405mg12%

Carbohydrates 12g4%

Fiber 4g16%

Sugar 2g2%

Protein 19g38%

Vitamin A 1165IU23%

Vitamin C 12.7mg15%

Calcium 399mg40%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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