Arugula Pesto
Cuisine: Italian
Author: Rachel Hanawalt
Prep time: 10 mins
Total time: 10 mins
This light and tasty pesto overflows with early-season flavor and is perfect for welcoming the warm spring sunshine.
  • 6 oz fresh arugula
  • ½ C walnuts
  • 2-3 cloves garlic
  • 1 Tbsp fresh lemon juice
  • ¼ tsp salt
  • pepper to taste
  • 2 Tbsp nutritional yeast or parmesan cheese
  • ¼ C olive oil
  • cold water as needed to reach desired consistency
  1. Combine all of the ingredients except for the olive oil and water in a food processor or a blender. Blend until coarsely chopped.
  2. While the food processor or blender is blending, pour in ¼ C of olive oil. This will make a thicker pesto. Add water, 1 Tbsp at a time, for a thinner pesto until the consistency you desire is reached. You can use olive oil instead of water for a more silky and richer pesto with the understanding that the fat content will increase.
  3. Use immediately for best results. It can be stored for a few days in your refrigerator with a layer of olive oil poured on top, but will start to turn brown. This pesto can also be frozen and stored for a few months.
Recipe by Simple Seasonal at