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Walnut Arugula Pesto

Walnut Arugula Pesto

Course Side Dish
Cuisine Italian
Keyword arugula, basil, Parmesan Cheese, pesto, ricotta cheese
Prep Time 10 minutes
Servings 1 cup
Author Mary Bostow


  • 1/3 cup walnuts
  • 1 1/2 cups arugula
  • 1 1/2 cups fresh Basil
  • 1/2 cup grated Parmesan Cheese
  • 1/4 cup Ricotta Cheese
  • 1/2 cup olive oil
  • 1/4 Teaspoon salt


  • Toast the walnuts in a skillet. You don't need any oil in the pan to roast the nuts. Place the nuts in a skillet and stir the nuts as the pan heats up. Keep the walnuts moving in the pan with a spatula (you don't want them to burn) until they are toasted. When they are toasted they will release an aroma, remove the walnuts from the pan to a bowl. Pulse the toasted walnuts in a food processor until they are finely ground.
    Add the Arugula, Basil and the salt to the food processor, pulse until the ingredients are finely chopped. Add the grated Parmesan Cheese to the food processor and pulse until the Parmesan is incorporated into the other ingredients in the food processor bowl.
    Slowly pour the olive oil into the food processor lid opening while you pulse the ingredients together.
    Remove the pesto from the food processor to a bowl and stir in the ricotta cheese. This recipes makes about 1 cup pesto.