Arugula and Mint Pesto

I’ve talked before about how I’m the worst food blogger because I don’t measure when I cook.  Which makes it nearly impossible to blog recipes!  I mean seriously, how am I supposed to share recipes with you guys if I don’t have exact amounts?!  The recipe would look something like this: 2 shakes of oregano, a hefty pinch of sea salt, a big glug of almond milk….   Um, I don’t think that would go over very well.

In an effort to get better at this food blogging thing, and the fact that I have a really smart friend who is better at the obvious than me!  They suggested that I use measuring spoons and write it down as I go, then just scratch out the number if I add more.  For the most part this has been working very well!  And yeah, that seems like a “duh!” thing but it just never occurred to me.  Ok maybe that and I feel like it’s killin’ my cooking creative vibe!  Ugh!  Alright enough about that, onto the recipe!

We were having lamb for dinner and I really wanted something to add to it.  I mean Lamb is frickin amazing on its own!  It’s Lamb!  However, I was really craving a serious pop of flavor with it.  Then it came to me that I had arugula.  I was hoping for fresh mint but I wasn’t about to run to the store just for mint.  Thankfully I had dried mint and it still worked beautifully and added such a nice little pop of flavor.

The recipe made a decent amount so the next day I took a pound of ground lamb, added some of this arugula pesto to it and made breakfast patties!

Be creative with this though, it would be delicious on chicken, seafood, pretty much anything.  You could even stir it into a quiche or omelet before cooking.  I also stirred equal parts pesto and Paleo mayo together to make the quick and flavor packed cole slaw in the pic below.

Arugula and Mint Pesto

  • Servings: ~1 cup
  • Difficulty: easy
  • Print

**A few notes**

  • I love garlic (think warding off vampires kind of love!) so I added two cloves to this.  If you only kind of like garlic then just use one clove.
  • The recipe uses walnuts but if you have another type of nut on hand such as pecans, macadamias, or pine nuts then use those.
  • Fresh mint would be amazing in place of the dried but it can be pricey or hard to find. If you can find fresh, use 1/4 cup.
  • Feel free to thin it out and double up the olive oil to make a salad dressing or drizzle on some eggs!


  • 2 cups packed arugula
  • 1/3 cup walnuts
  • 1/2 cup olive oil
  • juice and zest from 1/2 an organic lemon
  • 2 cloves garlic
  • 3 tsp dried mint
  • pinch of salt and pepper


  1. In the bowl of a food processor place the walnuts, garlic, lemon juice and zest, salt and pepper.  Process until nuts are ground.
  2. Add in arugula and mint.
  3. Turn processor on and as its running stream in the olive oil slowly.  Once its all poured in continue to process until smooth.
  4. Refrigerate for a few hours or overnight to let the flavors meld and really come together!  Unless you’re starved, then just eat it now.


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