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Pesto Wedge Salad

What I love about this recipe: Pesto is very personal. Some like it chunky, with texture, some really smooth. I love blending different greens and blending almonds and pecans or walnuts. Most of the time, I don't even measure and just use handfuls. Take a look at the recipe below and follow it exactly, or come up with your own version. It's up to you! Enjoy!
I didn't add it here but I think pepperoncinis would be lovely on this salad.
Prep Time15 mins
Total Time15 mins
Course: Main or Salad
Cuisine: American
Keyword: arugula pesto, asparagus pesto, loaded wedge salad, pesto wedge salad
Servings: 4


  • food processor or mortar and pestle¬†


For the Arugula Pesto:

  • 2 to 3 cups fresh arugula
  • 1 to 2 cups fresh baby spinach or basil
  • 2 to 3 cloves garlic
  • 1/4 to 1/2 cup almonds and pecans or walnuts
  • 1/4 to 1/3 cup Parmesan cheese in chunks or grated
  • 1/3 to a 1/2 cup olive oil extra virgin
  • kosher salt to taste
  • 1 teaspoon red pepper flakes if desired

For the Wedge Salad:

  • 1 head iceberg lettuce sliced into 4 wedges
  • tomatoes any kind
  • Parmesan cheese freshly grated


For the Arugula Pesto:

  • Using a food processor, place the arugula, spinach, garlic, almonds and pecans or walnuts, and the parmesan cheese (you can also add the parmesan cheese at the end if you prefer) into the food processor and blend until smooth. If you want some texture, blend and then pulse until desired texture is reached.
  • While the food processor is running on low, pour in the olive oil through the top feeder. If wanting a thinner pesto that you can pour over the lettuce like a dressing, add a touch more olive oil. Turn the food processor off and remove from base. Add the salt and red pepper flakes (if using), mix together. Taste and adjust anything as needed.

For the Wedge Salad:

  • To plate: Add one wedge of iceberg lettuce onto a plate. Top with the pesto and add the tomatoes and garnish with lots of freshly grated parmesan cheese. Enjoy!


If using a Mortar and pestle:
Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and spinach add it to the mortar. Grind up with the other ingredients until smooth. Taste, adjust anything as needed and enjoy!