An arugula pesto with toasted walnuts, Parmesan, garlic and lemon, blended in five minutes.
A vibrant green, peppery arugula pesto with the warm flavor of toasted walnuts and a hint of lemon to brighten the olive oil. Spread it on appetizers, spoon it over roasted vegetables or add it to fish just before serving. Allow 5 minutes for 4 appetizer servings. This recipe joins my collection of keto sauces and dips.
What Is Arugula Pesto ?
Arugula pesto is an uncooked sauce blended in the same way as basil pesto : arugula replaces the basil for a sharper, almost mustard-like flavor, and walnuts take the place of pine nuts. It combines 25 g of arugula, 25 g of walnuts, 50 ml of extra virgin olive oil, 25 g of grated Parmesan, the juice of half a lemon, a clove of garlic and a pinch of salt.
The texture stays slightly coarse, with small bits of leaves and walnuts. Each appetizer serving contains 172 kcal and 1 g of net carbs.
The Origins of This Version
Pesto comes from Liguria, where it is made with basil, pine nuts, Parmesan and pecorino, garlic and olive oil. Its name comes from the Italian word pestare, meaning to pound, because the sauce was traditionally made in a mortar.
This version keeps the same approach but swaps the greens and nuts : peppery arugula, walnuts that are crushed and then toasted, and lemon to lighten things up. The mortar still comes into play for the walnuts, before a quick blitz in the food processor.
The Main Ingredients
The arugula should be bright green and well drained after washing, otherwise the pesto will turn watery. Fresh walnuts with no rancid smell add body and a gentle warmth ; toasted hazelnuts can be used instead.
Parmesan adds saltiness and umami depth to the pesto. To avoid cow’s milk, replace it with 25 g of grated pecorino, which has a saltier flavor. For a dairy-free, paleo and vegan version, use 3 tablespoons of nutritional yeast flakes in place of the cheese.
The juice of half a lemon balances the oil, the pressed or grated garlic clove adds a kick, and the pinch of salt, preferably Celtic sea salt, should be added sparingly because of the cheese.
Technique and Serving Tips
Crush the walnuts in a mortar, then toast them in a small, dry frying pan : they release their own oil and are ready as soon as they smell toasty. Meanwhile, press the garlic and grate the cheese. Pulse everything in a small food processor until you have a slightly coarse pesto, reserving a little cheese, or a tablespoon of nutritional yeast, and a little oil to adjust the consistency.
The 4 servings are intended for an appetizer spread ; used as a sauce or in a salad, the same amount serves 1 to 2. Serve it with raw vegetables, over roasted vegetables, poultry or fish, or on a buffet alongside deviled eggs. When serving it with a hot dish, add it off the heat, and store any leftovers in a tightly sealed jar in the refrigerator, to be eaten soon.
For everyday keto cooking, here are all my low-carb recipes.
Ingredients
- 25 g arugula
- 25 g walnuts
- 50 ml olive oil extra virgin
- 25 g Parmesan grated, 1 handful
- 0.5 lemon for the juice
- 1 pinch salt Celtic sea salt
- 1 clove garlic
Instructions
- Crush the walnuts in a mortar and toast them in a frying pan. You can do this without oil, as the walnuts release their own oil.25 g walnuts
- Meanwhile, press or grate the garlic. Grate the cheese (if using).25 g Parmesan, 1 clove garlic
- Combine all the ingredients in a small food processor and blend until you have a slightly coarse pesto.25 g arugula, 50 ml olive oil, 0.5 lemon, 1 pinch salt
- Reserve a little cheese or 1 tablespoon of nutritional yeast and a little olive oil so you can adjust the consistency after blending if needed.
