Arugula Pesto- an earthy and heart-healthy blend of fresh arugula, basil, garlic and walnuts for a verstile sauce or marinade.
Pesto sauce is high up there on my list of all-time favorite sauces. Compared to others, it is so verstile and can be used to top, dip, marinate, coat or toss. Pair that with its cheery green hue and garlicky flavor and you’ve got a winner.

In its most basic version, pesto is nothing more than basil, garlic, olive oil and pine nuts, but is one of those recipes that begs for customizations. For me, that meant adding arugula, which is another leafy green known for its peppery taste. Walnuts were swapped for pine nuts because they are a heart-healthy fat and also slightly more budget friendly. Other modifications are minimal easily adjusted.
How this Pesto Came About
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
In 2006, at the age of 52 my dad had triple by-pass surgery. High cholesterol runs in our family, and he had been on medication for years to help control it. He was having some problems, and my mom forced him to go to the doctor. Turned out he had major blockage, and his cholesterol medicine was the only reason he had not had a heart attack. The cholesterol medicine had actually formed new vessels going to his heart. They thought he was going to have a stint put in, but after he went into surgery they ended up doing a triple by-pass.
My dad is alive, well, active, and much healthier these days. He has completely changed his lifestyle. My dad now works-out most days, and watches what he eats (well, my mom does that part). In 2009, my husband and I hiked with my dad to the top of a mountain. That is something he never would have done before. I have a 7 year old son, and I am so happy that he will have many years to come with my dad.
Ingredients for Arugula Pesto
One of the great things about this arugula pesto recipe is its ease, but also flexibility. Nearly any of these ingredient amounts can be adjusted up or down based on preference or what you happen to have on hand.
- Basil- Fresh basil is the base for most pestos, although many use a blend of basil.
- Arugula or Arugula/Spinach Blend– If you can’t get your hands on enough arugula or just want a subtle peppery taste, supplement with another heart-healthy green, spinach. Make sure to pack it into the measuring cup well to get the full amount.
- Fresh parsley– Dried parsley won’t do in this case. Use fresh flat leaf, or Italian parsley.
- Walnuts- These give the sauce depth, body and flavor, but if you have a nut allergy in your house, omitting them is best and you’ll still have a fantastic sauce.
- Olive oil- The base and also used to make sure the greens stay green. It prevents them from oxidizing too much.
- Garlic- Fresh garlic only! You’ll love the lovely flavor for muted or sweetness if you opt for jarred.
- Parmesan cheese- Take the extra time to grate fresh off-the-block. Shaker parmesan cheese doesn’t boost much flavor other than salt and might leave a gritty texture behind.
- Chicken stock- Used to thin out this thick paste, it can be increased or decreased based on the intended use.
- Salt- Helps to preserve and enhance natural flavors.
- Black pepper- If you aren’t a huge fan of pepper, the arugula alone might be enough for your taste buds. Use white pepper for a less pronounced flavor.

How to Make Pesto
Old school techniques of making pesto used a mortar and pestle, now days a small food processor or blender are your best bets. The texture can also be adjusted from a super fine paste to a hearty and coarse chopped chutney.
- Combine the basil, arugula, parsley, walnuts, olive oil, and garlic in the food processor or blender and process until it forms a smooth paste. Doing these first ensures the correct level of blending, if you add it all at once, too much liquid prevents the leafy greens and garlic from breaking down enough.
- Add the cheese, stock, salt and pepper and pulse until combined.
What to Use Pesto On
What can’t you use it on is really the question. These are my favorite uses:
- Toss with pasta- probably the most common use!
- Mix with plain Greek yogurt or mayonnaise as a spread for sandwiches, crostini or wraps.
- Use as a marinade when blended with plain Greek yogurt or additional water.
- Salad dressing- drizzle it on a classic caprese salad or any other salad you can think of.
- Burger topping- Make any burger into a caprese burger with pesto, mozzarella cheese and roasted tomatoes.
- Dip it- I like use it as a dip for crudite platters.
Storage & Freezing
Pesto has all of the elements for a shelf stable sauce, but with that said, it is best stored in an airtight container in the refrigerator for up to a week.
It is also freezer friendly. Store in small airtight containers or plastic bags or evenly divide into cheap ice cube trays. After it is frozen, pop them out and place into an airtight plastic bag.

While some do can and preserve, the addition of cheese and not heating make it not recommended for homemade pesto. If you’d like to store it long term, we highly recommend freezing.
Arugula Walnut Pesto

Peppery arugula and walnuts give lots of flavor to this healthy pesto.
Ingredients
- 1 cup basil leaves
- 1 1/2 cup arugula/spinach mix
- 1/2 cup fresh parsley
- 3 tbls walnuts
- 3 tbls olive oil
- 4 cloves garlic
- 1/2 cup Parmesan cheese
- 1/3 cup chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Combine basil, arugula, parsley, walnuts, olive oil, and garlic in the food process. Process until a smooth paste forms.
- Add cheese, stock, salt and pepper. Pulse until combined.
- Add additional stock to thin out if necessary.
Notes
Adapted from Cooking Light
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 72Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 350mgCarbohydrates 3gFiber 1gSugar 0gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Christine (Cook the Story) says
Erin,
Your dad’s story teaches us all such a great lesson about how we can turn out health around. Thank you so much for sharing it, and for sharing this delicious-looking pesto. I love the idea of using stock instead of oil. It’s brilliant, actually.
Christine
Kim Bee says
Erin thank you so much for sharing your recipe and your story with us. I am so happy your dad is okay and thriving. The photo of you two hiking is fabulous.
I just love this pesto. It’s one of those things I don’t make enough of. This would be perfect for so many dishes. I’m thinking it would wonderful over pasta.
Again, thank you so much for participating. It means the world to me that you joined us today. xx
Jessica | Oh Cake says
I am making the rounds of all these great posts today so that I read the personal stories – for me the recipes are a bonus! I lost my grandmother and uncle to heart attacks and I thought I was “doing the right things” but lately I realize I’m not even close!
I love pesto but don’t eat it often – your idea to use it as a spread may change that! I think this would be amazing in a healthier chicken salad.
Jackie l Food.Wine.Fashion says
What a great post for a great cause! I love pestos – especially pestos using arugula (another favorite of mine).
xo Jackie
http://www.FoodWineFashion.com
Jenni says
That picture of you and your dad on top of the mountain must be so special to you in so many ways. I am so glad that he is still with you and that he made the decision to change his lifestyle. I’m sure that it’s no coincidence.
That pesto is brimming with healthy goodness. And I’d just keep a ton of olive oil in there since it’s also good for your heart. I heard a crazy piece on NPR on Sunday about The Mediterranean diet and how healthy it is. Recommended daily intake of olive oil? Minimum of 1/4 cup! Wow!
Renee says
It’s wonderful your dad recovered and is able to have an active lifestyle. The time you climbed the mountain with him has to be totally priceless memories.
I’ve only made pesto with basil and a few other herbs. I want to try it with arugula and spinach too. Great idea to use stock to thin it out a bit.
Jen @JuanitasCocina says
Thank you SO much for participating. I am so glad that your dad recovered. What wonderful memories you must have from the hike.
And I love this pesto! Can’t wait to try it!
foodwanderings says
Love this pesto in honor of a great cause. Your photos are always fantastic. I never incorporated arugula in a pesto before but it makes complete sense to me now that I see it here.
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
What an awesome photo, the one of you and your father on the mountain! I think that would be my Christmas card every year for the rest of my life because there just ain’t any better gift to be given. Your pesto looks and sounds delicious, Erin.
Laura (Tutti Dolci) says
What an inspiring story about your dad! So glad he is doing well. Your pesto looks healthy and delicious!
Rach says
This looks delicious! And I’m so glad to hear that your dad is doing so well!
RavieNomNoms says
Loving this!! I adore arugula!
Kristen says
I love reading about lives that were saved and lifestyles that were changed. I am so glad that your son is getting to enjoy having his grandpa around.
That pesto sounds fabulous. I definitely don’t have enough pesto in my life.
Kate @ Kate from Scratch says
Aw. Very inspirational, indeed. Beautiful pesto as well. Looks wonderful!
Elizabeth @ Confessions of a Baking Queen says
It is so wonderful to see people change their lives around for the better. What a blessing you get to keep your dad around and for your son as well. This pesto looks delicious and I love that it is a healthier version. Sounds amazing with some chicken tomatoes and cheese! Wish that was my lunch right about now!
Cassie | Bake Your Day says
This is wonderful! Arugula pesto is one of my favorites!
Susan says
Great picture of you and your dad, it’s so wonderful that you could take that hike together! What a great pesto too, love the color of it.
Suzanne says
What a great story Erin, so glad your Dad is here with you and changed his life around to live a healthier life. Great healthy recipe too.
Ramona says
Thank you for sharing your story Erin. It’s such a blessing to have your father in your life and your son’s life. What an amazing accomplishment hiking a mountain. Well done to your Dad. 🙂 Love this pesto… 🙂
Lisa {AuthenticSuburbanGourmet} says
Great story Erin and it is such a reminder to be as healthy as possible! Arugula and Walnut pesto is right up my alley! This is a winner!!! Glad to hear your Dad is doing well!
Isabelle @ Crumb says
This is such a great story – it’s wonderful to know your dad’s heart problem was caught in time, and that he’s become so focused on being healthy and active as a result. That photo of the two of you on the mountain is just lovely.
The other thing that’s just lovely is this pesto. I usually grow way too much arugula in my garden during the summer, and this sounds like the perfect way to use it all up at the end of the season!
Carla says
Glad to hear your dad survived! My dad doesn’t exactly eat healthy either. Wonder if I could change his mind with this beautiful pesto?
Jen Laceda @ Tartine and Apron Strings says
I think my original comment didn’t go through. So here goes again…
The combination of arugula and omega-rich walnuts is enough reason for me to make this healthy pesto!
Erin, I know how hard it is when a family member falls close to illness or suffering. I’m glad that your Dad is OK and hopefully, no more further issues. High cholesterol runs in our family, too, so thanks for sharing this post. It reminds me to check up on my Dad.
Erin says
This time it really didn’t go through….a couple other times it went to spam. I check spam and it isn’t there this time. Not sure what happened!
Tara says
Love this pesto. My hubby was just talking about pesto so I will have to show him this recipe!! Thank you so much for sharing.
I am so happy your dad is doing well. Love the picture!!
Jean says
I’m so happy to hear that your dad is doing so much better. Love that picture of the two of you. Unfortunately, I can’t say the same for my stubborn dad. He loves fatty foods and it’s genetics that’s saving him. No matter how hard my mom tries to feed him well, my dad goes back to the fatty stuff. This pesto is wonderful!