Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegetarian

New Twist on Pesto


Happy Meatless Monday! I had too much cilantro and arugula hanging out in my fridge. It’s also in the 40’s today. (Um, what’s up, Mother Nature? It’s basically June.) I really wanted a dinner that’s hearty and warm. I whipped up an Arugula Cilantro Pesto to top some ravioli and sweet potato pasta to combat this chilly, rainy weather. The fun part about this recipe is that it’s really a place to start. You start with these basic proportions and add more cilantro and/or arugula as needed, some lime juice here or there and maybe parm; it’s all to taste. It’s the perfect meal prep and now I’ll add it to my freezer to use this summer!

Ingredients (makes about 2 c with 1-2 T servings)

  • 1/2 c walnuts
  • 2 c fresh cilantro leaves
  • 2-3 c baby arugula
  • 1/2 lime, juiced (lemon works too!)
  • 2 T grated parmesan
  • 1/4 to 1/3 c light olive oil
  • 1/8 t salt (or to taste)


  1. In food processor, add walnuts and blend well until walnuts resemble a coarse, gritty flour.
  2. Combine cilantro, arugula, lime juice and parm. Blend until smooth. Add salt to taste. You may need to stop and scrape down the sides while blending.
  3. While blending on low, slowly pour olive oil into food processor. You may need to add more oil (or 1 t increments of water). Again, stop and scrape down the sides.
  4. Refrigerate for 1-2 wks or freeze up to 4 months.
  5. Enjoy!

Adapted from my Pesto with Basil. This is the basic ratios. You can easily swap for any greens — basil, spinach, parsley, kale, etc. — or any nuts like pine nuts, sunflower, pumpkin seeds, etc.

Nutrition for 1 T.
32 calories  •  3.5 g fat (90%)  •  0.4 g carbs (5%)  •  0.4 g protein (5%)  •  0.1 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.


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