Dairy Free | Gluten Free | Low Carb | Recipes | Sauces | Vegetarian | Whole30
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

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

Ways to Enjoy Your Pesto:

You Might Also Like:
- Sweet & Tangy Paleo BBQ Sauce
- Spicy Garlic Aioli
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- Greek Tzatziki Sauce
- Easy Quick Pickled Red Onions
- Easy Raspberry Chia Seed Jam
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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.
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
Tried this recipe?Mention @thebetteredblondie
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!
Sounds wonderful. Do you think I can freeze leftover sauce?
Yes, definitely! I like to freeze in separate small amounts, so I can just grab the amount I need.