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#ad This Arugula Walnut Pesto comes together in a matter of minutes and is so versatile. Loaded with arugula, basil, cilantro (or whatever herbs you have on hand), walnuts, garlic, parmesan, lemon juice, and extra virign olive oil! Quick. Easy. Delicious! showmetheyummy.com Made in partnership w/ @CAWalnuts #pesto #pizza
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5 from 1 vote

Arugula Walnut Pesto

This Arugula Walnut Pesto comes together in a matter of minutes and is so versatile. Loaded with arugula, basil, cilantro (or whatever herbs you have on hand), walnuts, garlic, parmesan, lemon juice, and extra virgin olive oil! Quick. Easy. Delicious!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Dish
Cuisine: American
Keyword: fresh, naan pizza, summer
Servings: 16 tablespoons
Calories: 98kcal

Equipment

Ingredients

Arugula Walnut Pesto

  • 1/2  cup California Walnuts
  • 4  cloves garlic
  • 2 cups arugula
  • 1/2 cup basil
  • 1/2 cup cilantro
  • 1/2  cup shredded parmesan cheese
  • 3  tablespoons lemon juice about 1 lemon, juiced
  • 1/2 cup extra virgin olive oil
  • salt to taste

Mini Naan Pizza

  • 1 mini naan*
  • 1-2 tablespoons arugula walnut pesto
  • 3 heaping tablespoons shredded gruyere cheese
  • 2 tablespoons fire roasted corn
  • 1/2 - 1 slice bacon cooked and crumbled
  • a few slices grape tomatoes
  • balsamic glaze for garnish
  • crumbled feta for garnish
US Customary - Metric

Instructions

Arugula Walnut Pesto

  • Pre-heat oven to 350 degrees F and line a baking sheet with a silicone baking mat or parchment paper.
  • Place walnuts and garlic onto prepared pan and bake in preheated oven for 10 minutes.
  • Place toasted nuts/garlic into food processor with arugula, basil, cilantro, and parmesan.
  • Pulse together until nuts and herbs resemble fine crumbs.
  • Scrape down the sides.
  • With the food processor running, slowly drizzle in lemon juice and oil.
  • Blend until well combined.
  • Season with salt, to taste.
  • Serve!

Mini Naan Pizza

  • Preheat oven to 350 degrees F.
  • Place naan onto an unlined rimmed baking sheet.
  • Spread naan evenly with pesto, then layer on cheese, corn, bacon, and tomatoes.
  • Bake in preheated oven for 5-10 minutes, or until cheese has melted.
  • Drizzle with balsamic glaze and sprinkle with feta.
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Notes

This recipe can EASILY be doubled, tripled, etc. 
*The mini naan I found came in a 7.05 oz package and contained 4 mini naan. If your naan is bigger you'll need to adjust the amounts of all the other ingredients. 🙂
** Nutritional information is for 1 tablespoon of the arugula pesto.

Nutrition

Serving: 1tablespoon | Calories: 98kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 51mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 0.2mg