Arugula Walnut Pesto
For a peppery twist, update your pesto recipe with a new classic: arugula and walnut!
Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities...I love using arugula, rocket or ruccola (depending on where you're from), not only for the peppery kick but also because it grows much faster & heartier in our garden than basil. Which means we can make it over & over again!
This recipe contains arugula, garlic, walnuts, olive oil (extra virgin), lemon juice, cheese (parmesan), salt, black pepper
Prep time: 20 min
- 2 big handfuls of arugula, cleaned
- 1 - 2 clove(s) garlic
- small handful of walnuts, crushed
- extra virgin olive oil, as needed
- lemon juice of half - 1 full lemon
- small handful parmesan cheese, grated
- 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 don’t 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.
- 4. Once pulverized add in 1 clove of garlic & continue to grind.
- 5. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind.
- 6. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
- 7. 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.
- 8. 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.
- 9. 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.
- 10. 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!