Spring Green Arugula Pesto

Spring Green Arugula Pesto, a creative twist on classic pesto.
Arugula Pesto made with buttery walnuts and salty Percorino. The perfect spring time food!

With the arrival of spring, the loveliest greens have begun to appear in the market.  Anyone that knows me or has seen my kitchen dishes, knows that I love the color green—any hue or brightness of green cheers your mood and brightens your plate.  Whether it is fresh asparagus or a sprinkle of chopped basil, green foods and herbs can transform your daily meal into something beautiful and delicious.  The simplicity of cracked eggs or a garden salad can turn into a gourmet meal with the addition of leafy greens or fresh herbs.

You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.
— Julia Child

Arugula is among my favorite of the leafy greens and the peppery, slightly bitter leaves add fabulous flavor to your dish.  Often used to garnish, arugula, also known as rocket, paris well with butter, cheeses, oils or nuts—which is why I turned these baby spring leaves into a fabulous pesto.  This arugula basil pesto is thick, creamy and rich in flavor.  Salty parmesan and buttery walnuts provide a delicious contrast to the bitter arugula.

A simple spring green pesto. Made easily at home with all natural ingredients.
eggs and arugula pesto for a springtime breakfast. A grain free and gluten free breakfast.
A healthy springtime breakfast of arugula pesto and eggs.

Pecorino Romano is a salty parmesan typically made form sheep’s milk.  This cheese has a bold, salty flavor making it the perfect addition to pesto.  Getting the real, good stuff when it comes to parmesan is key and a little goes a long way. Freshly shredding parmesan in your kitchen rather than buying pre-shredded parmesan adds irreplaceable flavor!

With the pitter-patter of rain drops, sprinkling on my window, spring brings new renewed vibrancy and color to life.  The changing of the seasons marks a renewed sense of life and is always a great time to embark on a new journey.  Whatever that may be for you, remember a healthy lifestyle starts with the food you consume each day.  Enjoy what you eat making sure it nourishes your health and your taste!

You can use this pesto as a garnish or spread to bring bold flavor to a simple dish.  Spread atop grain-free crackers, add a dollop to fried eggs or mix a scoop with spaghetti squash.  The options are endless! 

Have a cheerful Spring day!

creamy spring green pesto. made with spicy arugula and buttery walnuts.

Arugula Pesto

Fresh spring green pesto with arugula and basil.  A creamy pesto made with fresh herbs, buttery walnuts and salty parmesan.


  • 4 cups fresh baby arugula (about 5 oz)
  • 2 cups fresh basil
  • 1 cup walnuts, toasted
  • 1 cup olive oil
  • 4 oz parmesan cheese (Pecorino Romano), finely shredded
  • 6-8 cloves garlic, depending on size
  • 1 tbsp lemon juice
  • 1/4 tsp fresh cracked black pepper