Arugula Walnut Pesto
Arugula Walnut Pesto might be just the condiment you are searching for. One serving contains 179 calories, 2g of protein, and 19g of fat. For 56 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. 28 people were impressed by this recipe. Head to the store and pick up juice of lemon, garlic, walnuts, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns a pretty good spoonacular score of 60%. Arugula Walnut Pesto, Arugula Walnut Pesto, and Arugula Walnut Pesto are very similar to this recipe.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 handfuls arugula
- 1 cloves garlic
- 1 small handful walnuts
- 4 servings extra virgin olive oil
- 1 juice of lemon
- 1 small handful parmesan cheese
- 4 servings salt & pepper
Instructions
- 1
With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
- 2
Best to use a mortar & pestle but if you dont have one the food processor works just fine.
- 3
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.
- 4
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.
- 5
Now recheck your seasonings - more garlic? A little light on the acid?
- 6
Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.
- 7
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.
- 8
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!