sides italian

Pesto Variations: Basil, Arugula, Parsley-Walnut

Master the pesto formula and create infinite variations. Three distinctive recipes—classic basil, peppery arugula, and nutty parsley-walnut.

vegetarian
More Recipes
Prep 10 min
Cook 0 min
Total 10 min
Servings 8
Difficulty Easy

Ingredients

Instructions

  1. Toast the nuts in a dry pan over medium heat for 3–4 minutes, until fragrant. Let cool.

    Tip: Toasting deepens the flavor significantly. Don't skip this step.

  2. In a food processor, pulse the nuts and garlic until finely chopped.

  3. Add the greens (basil, arugula, or parsley) and pulse until chopped but not pureed.

    Tip: Pulse, don't run continuously. Over-processing bruises the herbs and makes the pesto bitter.

  4. Add the cheese and pulse to combine.

  5. With the motor running, slowly drizzle in the olive oil until incorporated.

  6. Add lemon juice and salt. Pulse to combine. Taste and adjust.

  7. Transfer to a jar, press plastic wrap directly on the surface to prevent browning, and refrigerate. Keeps for 5–7 days.

Storage & Meal Prep

Press plastic wrap directly onto the pesto surface to prevent browning and refrigerate for up to 7 days. For longer storage, freeze in ice cube trays, then transfer cubes to a freezer bag — keeps for up to 6 months. Thaw individual portions as needed. A thin layer of olive oil on top also helps prevent oxidation.

FAQ

Why does my pesto turn brown and how do I prevent it?

Basil oxidizes when exposed to air, causing browning. To prevent this, add a tablespoon of lemon juice during blending, press plastic wrap directly onto the surface before storing, and top with a thin layer of olive oil. Blanching basil for 10 seconds before processing also helps preserve color.

Can I make pesto without pine nuts?

Yes, pine nuts are traditional but not essential. Walnuts, almonds, cashews, or sunflower seeds all work well and are more affordable. Each nut gives a slightly different flavor — walnuts add earthiness, almonds add sweetness, and sunflower seeds keep it nut-free.

What is the best way to use pesto beyond pasta?

Spread it on sandwiches or flatbread, swirl into soups, use as a marinade for chicken or fish, mix into scrambled eggs, dollop on roasted vegetables, or whisk into vinaigrettes. Pesto is one of the most versatile sauces in Mediterranean cooking.

Nutrition Facts

8 Servings

Customize Ingredients

Cheese
Parmesan Cheese
14 g
Pecorino Romano
14 g
Vegetables
Garlic
6 g
Arugula (Rocket)
40 g
Nuts & Seeds
Pine Nuts
34 g
Walnuts
33 g
Walnuts
33 g
Oils & Fats
Extra Virgin Olive Oil
108 g
Herbs & Spices
Fresh Basil
48 g
Lemon Juice (Fresh)
15 g
Salt
3 g
Fresh Parsley
128 g

Per Serving

219kcalCalories
3gProtein
3gCarbs
23gFat
1gFiber
Sodium
60mg3% DV
Potassium
108mg2% DV
Calcium
71mg5% DV
Iron
0.9mg5% DV
Magnesium
32mg8% DV
Vitamin C
3.1mg3% DV
Vitamin A
35µg4% DV
Vitamin K
51.4µg43% DV
Folate
20µg5% DV
Fresh Basil
Pine Nuts
Parmesan Cheese
Garlic
Extra Virgin Olive Oil
Lemon Juice (Fresh)
+6 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Pesto is a formula, not a recipe. Once you understand the structure, you can make it with almost any combination of greens, nuts, and cheese.

The classic is basil, pine nuts, and Parmesan. But arugula brings peppery heat. Parsley offers grassy freshness. Walnuts add earthiness that pine nuts lack. Each variation has its place.

Here are three distinctive pestos, plus the template to create your own.

Classic Basil Pesto

The original. Sweet, aromatic, unmistakably Italian. This is the pesto for pasta, caprese salads, and anything that wants a hit of summer.

Best uses: Pasta, caprese, bruschetta, grilled vegetables, chicken

Arugula Pesto

Darker, more assertive, with a peppery kick. This pesto stands up to bold flavors that would overwhelm basil.

Best uses: Steak, roasted vegetables, grain bowls, sandwiches

Parsley-Walnut Pesto

Nuttier, more savory, with a grassy edge. This is the pesto for when you want something more complex than basil but less sharp than arugula.

Best uses: Beans, roasted root vegetables, fish, grain salads

The Pesto Formula

Once you understand the ratios, you can improvise endlessly:

ComponentAmountOptions
Greens2 cups packedBasil, arugula, parsley, cilantro, spinach, kale, chard
Nuts1/3–1/2 cupPine nuts, walnuts, almonds, pistachios, hazelnuts, pecans
Cheese1/2 cup gratedParmesan, Pecorino, aged Gouda, Manchego (or nutritional yeast for vegan)
Garlic1–2 clovesAdjust to taste
Olive oil1/2 cupQuality EVOO
Acid1 tbspLemon juice (preserves color, brightens flavor)
SaltTo tasteStart with 1/2 tsp

The Mortar Method

Traditional pesto is made with a mortar and pestle. The pounding action releases oils from the herbs that a food processor can’t extract.

  1. Pound garlic with a pinch of salt into a paste.
  2. Add nuts and pound to break down.
  3. Add greens in batches, pounding to release oils.
  4. Stir in cheese, then olive oil.
  5. Season with lemon juice and salt.

The result is more complex, with better texture. But the food processor version is excellent and much faster.

Storage Tips

  • Surface browning: Press plastic wrap directly on the pesto surface before sealing. This prevents oxidation.
  • Freezing: Pesto freezes beautifully. Portion into ice cube trays, freeze, then transfer to a bag. Use within 3 months.
  • Refrigerating: Keeps 5–7 days. The garlic mellows over time.

Variations

Vegan Pesto: Replace cheese with nutritional yeast (2 tbsp) or omit entirely. Add a pinch more salt.

Mint Pesto: Use mint instead of basil. Excellent with lamb or as a dip.

Sun-Dried Tomato Pesto: Add 1/4 cup oil-packed sun-dried tomatoes. Reduce olive oil slightly.

Spicy Pesto: Add 1 tsp red pepper flakes or a fresh chile.

Part of The Mediterranean Sauce Kit