This rich Arugula Walnut Blue Cheese Pesto blends peppery arugula with tangy blue cheese and toasted walnuts for a bold, creamy sauce—ideal spooned over grilled steak or tossed with pasta.
I wanted a sauce to finish a walnut-crusted grilled tri-tip and decided to lean into walnut flavor: more nuts, fresh arugula, bright green onions and a good dose of blue cheese. The result is a savory, creamy pesto with satisfying texture from the walnuts and a peppery edge from the arugula. It’s equally delicious served over grilled steak, stirred into pasta, or spread on sandwiches for an indulgent twist.
Arugula Walnut Blue Cheese Pesto Ingredients
- 2 cups arugula
- 3 cloves garlic, minced
- ¼ cup walnuts
- ¼ cup blue cheese, crumbled
- ¼ cup green onions, chopped
- ½ tsp ground black pepper
- ⅓ cup olive oil
Arugula Walnut Blue Cheese Pesto Instructions
1. Place the arugula, minced garlic, walnuts, crumbled blue cheese, chopped green onions, and ground black pepper into a food processor.
2. Turn the food processor on and slowly drizzle the olive oil through the feed tube while the machine is running, until the mixture becomes a smooth, creamy sauce. You can pulse first if you prefer a chunkier texture, then blend to combine.
3. Taste and adjust seasoning if needed—add more pepper or a pinch of salt if desired. Transfer the pesto to a bowl and serve.
Recipe Details
- Servings: 1 cup pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Author: Whitney Bond
Serving Suggestions
This Arugula Walnut Blue Cheese Pesto is wonderfully versatile. Spoon it over grilled steaks or roasted meats for an extra layer of flavor. It also makes a flavorful sauce for pasta—toss warm pasta with a few spoonfuls of pesto and a splash of pasta cooking water for a silky finish. Try it as a spread on toasted baguette slices for a savory appetizer, or drizzle over roasted vegetables to add richness and tang.
Tips and Substitutions
- If you prefer a milder cheese flavor, substitute half the blue cheese with ricotta or cream cheese to soften the bite while keeping creaminess.
- For a nuttier pesto, toast the walnuts briefly in a dry skillet over medium heat until fragrant, then cool before processing.
- To adjust consistency, add olive oil a tablespoon at a time until you reach the desired texture. For a thicker spread, reduce the oil.
- Pulse the ingredients first to break them down, then blend continuously for a smoother sauce. For a chunkier texture, stop pulsing sooner.
Storage & Make-Ahead
Store leftover pesto in an airtight container in the refrigerator. To help prevent discoloration, smooth the top and drizzle a thin layer of olive oil over the surface before sealing. Use within several days for best flavor. This pesto can also be frozen in ice cube trays for single-use portions; thaw in the refrigerator before using.
Nutrition Facts
The following nutrition values are approximate for the full batch (about 1 cup):
- Calories: 980 kcal
- Carbohydrates: 11 g
- Protein: 13 g
- Fat: 101 g
- Saturated Fat: 18 g
- Cholesterol: 25 mg
- Sodium: 489 mg
- Potassium: 468 mg
- Fiber: 3 g
- Sugar: 2 g
- Vitamin A: 1455 mg
- Vitamin C: 13.5 mg
- Calcium: 305 mg
- Iron: 2.2 mg
Final Notes
This Arugula Walnut Blue Cheese Pesto is an easy way to add bright, savory depth to many dishes. Its peppery greens and bold cheese make it particularly well suited to grilled meats, but don’t hesitate to experiment—this pesto elevates simple weeknight meals as easily as it complements special-occasion cooking.