Walnut Basil Pesto Salad

5 from 3 votes
By Rachael DeVaux
Total: 20 minutes


Walnut Basil Pesto

  • 1/4 cup extra virgin olive oil
  • 1 large lemon, squeezed
  • 1 splash apple cider vinegar
  • 2 big handfuls fresh basil leaves
  • 1 handful spinach
  • 2 tsp nutritional yeast
  • 1/2 cup walnuts, (or sub whatever nuts and seeds you like)
  • 2 tbsp hemp seeds
  • 1 clove garlic
  • pink salt, to taste
  • ground pepper, to taste


  • 5-6 handfuls arugula
  • 1/4 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 radish, cut into matchsticks
  • 1 small cucumber, sliced
  • 1/2 cup sundried tomato, chopped
  • 1 avocado, sliced
  • 1 tbsp hemp seeds


  • Pulse together all pesto ingredients in a food processor.
  • Combine arugula with red onion, tomatoes, radish, cucumber and sundried tomatoes. Toss together with pesto and top with sliced avocado, hemp seeds and a pinch of sea salt.

What I used to make this recipe

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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