Arugula Walnut Pesto

As seen on

Cookie + Kate

Total Time

15 minutes

Prep Time

10 mins

Cook Time

5 mins

Rating

(13)

Ingredients

6-8 servings

4 cups packed fresh arugula (thick stems removed if not using baby arugula)
1 cup walnut halves
1 cup freshly grated Parmesan cheese
1 cup extra-virgin olive oil
12 garlic cloves, unpeeled
2 garlic cloves, peeled and minced
1 teaspoon salt
Freshly ground black pepper, to taste
½ to 1 full lemon, squeezed

Beginner Vegetarian Dairy Healthy ...

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Preparation

Inline ingredients (beta)

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Step 1

Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.

Step 2

Over medium high heat, toast the walnuts until fragrant, about three to five minutes.

Step 3

In a food processor, combine the arugula, salt, walnuts and all the garlic.

Step 4

Pulse while drizzling in the olive oil.

Step 5

Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.

Chef’s notes

Adapted from Simply Recipes.

Change it up:

Substitute basil for the arugula, or pecans or almonds for the walnuts.

Note on freezing pesto:

Some instructions on freezing pesto suggest that you leave out the parmesan altogether, and add fresh parmesan to your pasta when you’re ready to eat it. I haven’t had any problems with my frozen pesto, which includes the parmesan, but I thought I’d throw the suggestion out there.

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Arugula Walnut Pesto

Ingredients

Preparation

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Chef’s notes

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