The pesto can be made up to one hour before serving without losing its freshness; store it at room temperature.



Ingredient Checklist


Instructions Checklist
  • In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

  • Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Reviews (5)

100 Ratings
  • 5 star values: 13
  • 4 star values: 20
  • 3 star values: 44
  • 2 star values: 18
  • 1 star values: 5
Rating: Unrated
Very tasty, the spinach and arugula flavors really played nicely off of each other! I had a very tender arugula which I used extra of as I was thinking of it as more than just a regular pesto/sauce.
Rating: Unrated
I love love love this recipe! It can be a little simple, but is thoroughly addicting. The flavors are great with the spinach pasta!
Rating: Unrated
Yuck yuck yuck! This tasted like grass clippings. I haven't made anything that I simply threw away in a long time, but this one went right in the garbage.
Rating: Unrated
This is an excellent winter alternative to pesto. Martha's recipes (almost) never steer me wrong. Both my husband and I liked this and will make it again. ps my husband usually does the cooking, I made this and it was EASY.
Rating: 5 stars
This is a really good recipe, I highly recommend it. The walnuts add great texture and the arugula is full of flavor. This didn't last long in my house!