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.