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Spinach, Arugula & Walnut Pesto

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sauce
Cuisine American
Servings 8 servings
Calories 171 kcal

Equipment

  • Food Processor

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

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

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3 Comments

  1. 5 stars
    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!

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