Name: Spinach, Arugula & Walnut Pesto
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup Spinach; 1 cup Arugula; 1/2 cup Walnuts (raw & unsalted); 2 cloves Garlic; 1/2 cup Olive Oil; 1 tsp Lemon Zest; 2 Tbls Lemon Juice; 1 tsp Kosher Salt; 1/4 tsp Fresh Cracked Black Pepper

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This Spinach, Arugula & Walnut Pesto is so simple to make but absolutely packed with flavor. It is the perfect light sauce to put on everything. Enjoy it on pizza, pasta, salad or slathered on your favorite protein. This pesto adds so much flavor to any meal, you are going to love it.

*originally posted 07/2019; updated 04/2021

spinach, arugula & walnut pesto in a small glass jar with a matte golden spoon in it and a slice lemon on the side

What You Need:

Spinach
Arugula
Walnuts
Garlic
Lemon - zest & juice
Olive Oil
Salt & Pepper

Let's Make Pesto:

Add the walnuts to a dry saute pan and bring heat to a medium/low. Watch them and move them around in the pan for a few minutes until just lightly toasted.
Add the nuts to the food processor. Then zest the lemon and add the zest along with the juice into the processor. Add the remaining ingredients.
Pulse to combine and then switch to high speed, stopping to scrape the sides down with a rubber spatula. Continue until full combined and a sauce is formed. Taste and add more salt & pepper if needed.
Use right away or store in a glass container in the fridge. Can last up to 5 days in the fridge

side shot of spinach, arugula & walnut pesto in a small glass jar

Ways to Enjoy Your Pesto:

Tossed with pasta or zoodles
On pizza!
Mixed with mayo for a delicious pesto aioli
On top of almost any protein
Used as a dressing in a salad
As a dip for veggies

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Spinach, Arugula & Walnut Pesto

Sara

This Spinach, Arugula & Walnut Pesto is so simple to make but absolutely packed with flavor. It is the perfect light sauce to put on everything.

4.88 from 8 votes

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Sauce

Cuisine American

Servings servings

Calories 171 kcal

Equipment

Food Processor

Ingredients

Instructions

Add the walnuts to a dry saute pan and bring heat to a medium/low. Watch them and move them around in the pan for a few minutes until just lightly toasted.
Add the nuts to the food processor. Then zest the lemon and add the zest along with the juice into the processor. Add the remaining ingredients.
Pulse to combine and then switch to high speed, stopping to scrape the sides down with a rubber spatula. Continue until full combined and a sauce is formed. Taste and add more salt and pepper if needed.
Use right away or store in a glass container in the fridge. Can last up to 5 days in the fridge

Notes

2 Tbls per serving

Nutrition

Calories: 171kcalCarbohydrates: 2gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 295mgPotassium: 71mgFiber: 1gSugar: 1gVitamin A: 413IUVitamin C: 4mgCalcium: 17mgIron: 1mg

Keyword dairy free, gluten free, keto, paleo, whole 30

Tried this recipe?Mention @thebetteredblondie

Comments

Lisa

June 26, 2021 at 3:29 pm

This tastes so fresh with the lemon zest and lemon juice. I doubled the recipe and added 6 garlic scapes to the recipe. So good. Thank you for sharing this recipe!

Kathryn McCauley

March 26, 2020 at 11:16 am

Sounds wonderful. Do you think I can freeze leftover sauce?

- Sara
  
  March 26, 2020 at 12:29 pm
  
  Yes, definitely! I like to freeze in separate small amounts, so I can just grab the amount I need.