Arugula Walnut Pesto Recipe - w/ Basil, Cilantro, Parmesan, Walnuts (2024)

This Arugula Walnut Pesto comes together in a matter of minutes and is so versatile. Loaded with arugula, basil, cilantro (or whatever herbs you have on hand), walnuts, garlic, parmesan, lemon juice, and extra virgin olive oil! Quick. Easy. Delicious!

Today’s post is sponsored by theCalifornia Walnut Board.

Oh. Em. Yum.

I don’t know about you, but come spring, I crave allllll the beautiful green things.

Especially.

Pesto.

I’ve made about every variation of pesto imaginable using different herbs, different nuts, different oils, different cheeses – but today, we’re makin’ an arugula walnut pesto.

It’s pepper-y, it’s earthy, and it’s soooooo yummy and versatile.

I chose to slather my pesto on mini naan pizzas (we’ll talk more about that deliciousness later), but the possibilities are literally endless . . . serve it on pasta, as a dip, with cheeses and crackers, and more!

Anyone else ready to dig in?!

First, let’s talk arugula walnut pesto.

You’ll start by toasting some California Walnuts in your oven with a little garlic. This brings out the rich, nutty flavor of the nuts and takes out a little “bite” from the garlic.

Once the nuts and garlic are lightly golden and delicious, you’ll throw them into a food processor with arugula, basil, and cilantro.

Here’s the best part . . . hate cilantro? Omit and add more basil or parsley! Don’t have any basil on hand? Just use arugula and cilantro! Play around and have fun . . . you can really use whatever YOU like best.

Add in some parmesan cheese and pulse until the nuts have broken down and the herbs are finely chopped.

At this point, you’ll need to scrape down the sides.

Then, with the food processor running, slowly drizzle in fresh lemon juice and extra virgin olive oil.

Season with salt and eat your heart out!

Or.

Make arugula walnut pesto mini naan pizzas.

You won’t regret it.

You’ll start by slathering some of your deeee-licious arugula walnut pesto on some mini naan bread. Top that with a few heaping tablespoons of gruyere cheese (YUM), then you’ll throw on a little fire roasted corn, crumbled bacon (drooling yet?), and a few slices of grape tomatoes.

Pop it in the oven until the cheese is perfectly melty, then drizzle on a little balsamic glaze and a sprinkle of feta.

And that, my friends, is dinner.

And breakfast.

And lunch.

And dinner one more time . . .

That may or may not be a real life experience right there. 😉

But seriously, Trevor and I really did completely devour these naan pizzas and absolutely went nuts for every single bite.

Fresh, peppery, nutty homemade pesto with warm naan, cheese, corn, and bacon?

How’s that for some green spring deliciousness?!

– Jennifer

Thanks again to our friends attheCalifornia Walnut Boardfor sponsoring today’s post!