Arugula Pesto

Name: Arugula Pesto
Yield: 4 servings
Ingredients: 1 1/2 cup (2 oz/60 g) walnut pieces; 1 1 garlic clove, minced; 1 2 cups (2 oz/60 g) packed arugula leaves; 1 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese; 1 Kosher salt; 1 1 cup (8 fl oz/250 ml) extra-virgin olive oil

From the kitchen of Carly

Peppery arugula replaces basil in this punchy green sauce, while walnuts add earthiness and body. Garlic and Parmesan round out the flavor. Blend it smooth, then spoon over pasta, grilled vegetables, or crusty bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (2 oz/60 g) walnut pieces
11 garlic clove, minced
12 cups (2 oz/60 g) packed arugula leaves
11/2 cup (2 oz/60 g) freshly grated Parmesan cheese
1Kosher salt
11 cup (8 fl oz/250 ml) extra-virgin olive oil

Instructions

1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.