Parsley and Arugula Pesto

  • Yield : About 1/3 cup
  • Servings : 2-3
  • Prep Time : 10m
  • Ready In : 15m

This is good if your are eating some basic dishes (grains and veggies) and need to fancy it up a bit. I love pesto and if you have a food processor it’s a breeze to make. If you have a small blender (a Magic Bullet, Ninja,or hand blender, it’s hardened but doable)


  • 1 clove garlic
  • 1 cup parsley
  • 1 cup arugula
  • 1/4 cup walnuts
  • 1/4 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon lemon juice


Step 1

Put all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.

Step 2

Add to grains and veggies, pasta, use as a dip.

Step 3


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Comments (3)

  1. posted by Kate on September 2, 2014

    I will “pesto” almost anything: mint, cilantro, Italian parley, arugula… it’s a great way to use up a leftover bunch of flavorful greens or herbs and easy to freeze.

    • posted by Stephanie Lundstrom on September 2, 2014

      This was my first attempt at non basil pesto and I LOVE it! A pesto person is a good person 😉

  2. posted by Rose on April 25, 2017

    The walnuts ruin the taste of this wonderful pesto .I found when add instead sunflower seeds or almonds taste sooo much better.


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