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a pan of roasted salmon covered with Arugula Walnut pesto sauce and garnished with lemon slices and roasted asparagus

Arugula Walnut Pesto Sauce


New variations of pesto sauce seem to be popping up everywhere. So, when I had a bit of leftover arugula, I just knew I had to turn this leafy, peppery green into one amazing homemade pesto. Seriously, you need only about five minutes to make this bright and tasty Arugula Walnut Pesto Sauce.


  • 2 cups fresh baby arugula
  • 1/2 cup walnuts
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 garlic cloves
  • 1/3 cup Parmesan cheese, freshly grated
  • juice of 1/2 lemon
  • 2 to 3 tablespoons olive oil


  1. Place all of the ingredients, except the olive oil, in a food processor.
  2. Pulse to combine.
  3. Drizzle in enough of the olive oil to create the consistency you need for its use (see post)
  4. Serve with crusty bread or ENJOY as recommended in the post.



  • Prep Time: 10 minutes
  • Category: Sauces
  • Method: Easy
  • Cuisine: Vegetarian


  • Serving Size: 1 tablespoon

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