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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.
Course Sauce
Cuisine American
Keyword dairy free, gluten free, keto, paleo, whole 30
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 171kcal
Author Sara


  • Food Processor


  • 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


  • 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


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!


Serving: 2Tbls | Calories: 171kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 295mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg