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Arugula Walnut Pesto

Karlene Karst

This plant-rich take on the Italian classic is a beautiful blend of peppery arugula, green olives, and toasted walnuts. White miso paste adds a slightly sweet hit of umami, while nutritional yeast replaces the Parmesan traditionally found in a pesto. It’s all complemented by a few squeezes of lemon juice—and guaranteed to offer a taste of summer in every bite.

1. In the bowl of a food processor fitted with an S-blade, combine the arugula, basil (if using), olives, walnuts, garlic, nutritional yeast, lemon juice, miso paste, and pepper. Pulse the mixture until everything is finely chopped. Remove the lid and scrape the sides with a spatula.

2. Place the lid back on and, with the motor running, drizzle the olive oil into the feed tube. Once you have a slightly creamy paste, stop the motor. Check for seasoning, adjust as needed, and run the food processor again.

3. Enjoy it over pasta, on toast, or in an egg scramble.