Pesto Wedge Salad — a bright, fresh take on the classic wedge, using homemade arugula pesto (or any pesto you love). This simple, satisfying salad was inspired by leftover pesto and a head of iceberg lettuce. It’s an easy way to elevate a wedge salad with vibrant green flavor and a punch of herb and nut richness.
In the food blogging and recipe development world there are informal expectations around giving credit when you’re inspired by someone else’s idea. When I adapt or am inspired by another creator’s recipe, I make a point to acknowledge them. Unfortunately, not everyone follows that practice — photos, videos, and recipes are sometimes used without permission or attribution.
For me, the joy of creating recipes matters more than chasing virality. The pressure to “go viral” is real in social media culture, but I prefer to focus on making food I enjoy and sharing it honestly. If another creator inspired a dish or technique, I’ll always note that in the recipe or post.
Pesto Wedge Salad
Before publishing a new recipe I usually search to see if something similar already exists, and I acknowledge sources when appropriate. For this Pesto Wedge Salad, I hadn’t come across this exact combination, though variations of pesto-topped salads are common. This version came together from pantry ingredients — a head of iceberg and a jar of leftover arugula pesto.
Iceberg lettuce often gets a bad rap, but it’s refreshing and does contribute important nutrients. Despite being high in water and lower in fiber than some greens, iceberg provides vitamin A and vitamin K, and it’s an ideal crunchy canvas for bold dressings and toppings.
A Classic Wedge Salad
A wedge salad is simply a quarter head of iceberg lettuce served with toppings such as blue cheese dressing, crispy bacon, and crumbled blue cheese. You can add sliced red onion, tomato, avocado, or other favorite ingredients. My pesto wedge swaps the typical creamy blue cheese dressing for a bright arugula pesto, and I finish it with lots of freshly grated Parmesan for a salty, savory contrast.
Try this Pesto Wedge Salad as written or use it as a starting point to create your own version. It’s quick to assemble and makes a striking side or light main course.
Pesto Wedge Salad
Optional: pepperoncinis would pair nicely with the pesto for added acidity and heat.
Equipment
- Food processor or mortar and pestle
Ingredients
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 1/2 cup extra-virgin olive oil
- Kosher salt, to taste
- 1 teaspoon red pepper flakes (optional)
For the Wedge Salad:
- 1 head iceberg lettuce, sliced into 4 wedges
- Tomatoes, any kind, sliced
- Parmesan cheese, freshly grated, for garnish
Instructions
For the Arugula Pesto:
- Place the arugula, spinach (or basil), garlic, nuts, and Parmesan into a food processor. Blend until mostly smooth. For a chunkier texture, pulse until you reach the desired consistency.
- With the processor running on low, pour in the olive oil through the feeder until the pesto reaches your preferred thickness. For a pourable dressing, add a bit more oil. Turn off the machine, then season with kosher salt and red pepper flakes if using. Taste and adjust seasoning.
For the Wedge Salad:
- Place one iceberg wedge on each plate. Spoon or drizzle the arugula pesto generously over the wedge. Add sliced tomatoes and finish with a generous amount of freshly grated Parmesan. Serve immediately and enjoy.
Notes
Combine the nuts, salt, and garlic in the mortar and grind until smooth. Add the cheese and olive oil and grind again. Finely chop the arugula and spinach, add to the mortar, and continue to grind until the mixture is well combined. Taste and adjust seasoning as needed.