Arugula and Walnut Pesto

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March 27, 2015 · 1 comment

in Eat

After making that egg salad sammie, I was left with an influx of arugula and had to figure out a way to make it count. Which led me to this lovely, spicy and garlicy pesto sauce.

A great alternative to the basil pesto we all know and love so much. But it’s always good to switch things up. Enjoy this pesto on a crostini, mixed into some pasta or on top of roasted chicken breast. Just make sure you have some mints for afterwards.

Arugula and Walnut Pesto
2 C packed arugula
2 garlic cloves, minced
¼ C walnuts
½ C grated Parmesan
1/3 C olive oil
2 tsp fresh lemon juice
zest of half a lemon
½ tsp salt

Makes about ¾ C pesto

Preheat oven to 350 degrees.

Place walnuts in a small baking dish and roast for 5 minutes.

To remove shell skins place walnuts in a dish towel and twist into a little bundle.

Rub the bundle against the palm of your hand a couple times.

Unwrap the bundle and remove the naked walnuts. Discard shell skins.

Give the walnuts a rough chop.

Rinse and dry arugula. Remove any long stems.

Place all ingredients in a food processor and pulse until fully combined.

Pesto will keep for 4 days in the fridge.

If making with pasta cook your pasta a few minutes shorter than the package calls for. Finish the pasta in a pot with pesto and cook on low until warmed through.


{ 1 comment… read it below or add one }

Marguerita March 27, 2015 at 11:05 pm

Visually Beautiful & Tempting!!
Can smell the arugula, walnuts and garlic: Yum!


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