Arugula Walnut Pesto

Arugula Walnut Pesto

Arugula Walnut Pesto

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

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Details

Servings: 4
Calories: 180
Protein: 2g
Fiber: 1g
Sugar: 1g
Carb Total: 2g
Saturated: 3g
Fat Total: 20g
Vegetarian: True
Gluten-Free: True
Weight Watchers: 5 Points
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Cuisine

condiment
dip
sauce
spread

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Ingredients

2 big handfuls of arugula, cleaned
1-2 cloves garlic
small handful of walnuts, crushed
extra virgin olive oil, as needed
lemon juice of half - 1 full lemon
small handful parmesan cheese, grated
salt & pepper to taste

Instructions

With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

Best to use a mortar & pestle but if you dont have one the food processor works just fine.

In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.

Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

Now recheck your seasonings - more garlic? A little light on the acid?

Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.

Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

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