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Spinach, Arugula and 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 – for that beautiful green color and boost of nutrition
  • Arugula – I love this green for its delightful peppery bite, so flavorful!
  • Walnuts – they get lightly toasted for even more nuttiness
  • Garlic
  • Lemon – zest & juice
  • Olive Oil
  • Salt & Pepper

This is not traditional pesto, but it is such a fun and flavorful take on the traditional. It is dairy free and even Paleo/Whole30 compliant. It is a versatile sauce that can be used in so many different ways. The best part is that it is super easy to make! I love to make a double batch and freeze half for future use. I use these silicone molds to store it in individual portion sizes. Just pop a cube or two out when you need it for a meal!

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

Ways to Enjoy Your Pesto:

  • Tossed with pasta or zoodles – my kids love this sauce tossed with noodles
  • On pizza! I even made a Low Carb Pizza with it
  • 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
I love to make a double batch and freeze half for future use. I use these silicone molds to store it in individual portion sizes. Just pop a cube or two out when you need it for a meal!
 

Nutrition

Serving: 2TblsCalories: 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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