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Arugula, Basil, and Mint Pesto

  • Author: Tia Mowry
  • Total Time: 10 minutes
  • Yield: 4 1x


This versatile pesto is equally delicious in pasta or with vegetables.


Units Scale

1 cup baby arugula

1/4 cup fresh basil leaves

1/4 cup fresh mint leaves

3 tablespoons toasted walnuts

1 clove garlic, coarsely chopped

Zest of one lemon

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Approximately 1/4 cup olive oil


In a food processor, combine all the ingredients except the olive oil. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth.

Store in the refrigerator for up to 3 days. Pesto can also be frozen in small portions (like an ice cube tray) to be used at a later date.

  • Prep Time: 10 minutes
  • Category: Condiment
  • Cuisine: Italian


  • Calories: 174.91
  • Sugar: 0.46 g.
  • Sodium: 293.67 g.
  • Fat: 18.47 g.
  • Saturated Fat: 2.34 g.
  • Carbohydrates: 2.5 g.
  • Fiber: 1.05 g.
  • Protein: 1.51 g.
  • Cholesterol: 0

Keywords: arugula, mint, basil