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Fixed on Fresh - Arugula Walnut Pesto {Paleo, Whole-30, Keto Friendly}

Arugula Walnut Pesto Sauce

Arugula Walnut Pesto is a tasty twist on a classic Italian sauce. The arugula gives it a peppery heat, while the walnuts adds some woody deliciousness on top of all the omegas walnuts offer. Enjoy this with veggies, over eggs or as a tasty marinade. 
Course Side Dish
Cuisine American, Italian
Diet Dairy Free, Paleo, Whole30
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 107kcal
Author Lauren
Cost $2.55 / .32¢ per serving


  • 1 cup Arugula, tightly packed
  • ¼ cup Walnuts, chopped and toasted
  • juice of 1 Lemon
  • ½ teaspoon sea salt
  • teaspoon fresh Ground Pepper
  • 1 garlic clove, smashed
  • cup extra virgin olive oil


  • PROCESS: Place all ingredients except for the olive oil in a blender or food processor. Process for 30-40 seconds. With the processor still running, pour a slow and steady stream of olive oil into the opening until it's completely gone. Stop the processor and scrape down the sides if necessary, and process for an additional 30-40 seconds.
  • SERVE the sauce warm or cold over noodles, eggs, veggies, on chicken, really anything is better with pesto!
  • STORE in an airtight container in the fridge for up to 7 days, or freeze in ice cubes for up to 6 months.


Serving: 2g | Calories: 107kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 211mg