Arugula Walnut Pesto

Arugula Walnut Pesto

  Ready in : 45 mins

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.

Ingredients

arugula

arugula

2 handfuls

garlic

garlic

1 cloves

walnuts

walnuts

1 small handful

extra virgin olive oil

extra virgin olive oil

4 servings

juice of lemon

juice of lemon

1

parmesan cheese

parmesan cheese

1 small handful

salt & pepper

salt & pepper

4 servings

Cooking in Steps

  1. 1
    With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

    arugula

    arugula

    garlic

    garlic

  2. 2
    Best to use a mortar & pestle but if you dont have one the food processor works just fine.

    food processor
    food processor
    mortar and pestle
    mortar and pestle
  3. 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.

    salt and pepper

    salt and pepper

    lemon juice

    lemon juice

    arugula

    arugula

    garlic

    garlic

    clove

    clove

    nuts

    nuts

    cooking oil

    cooking oil

    mortar and pestle
    mortar and pestle
    bowl
    bowl
  4. 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.

    pasta sauce

    pasta sauce

    olive oil

    olive oil

    crostini

    crostini

    cheese

    cheese

  5. 5
    Now recheck your seasonings - more garlic? A little light on the acid?

    seasoning

    seasoning

    garlic

    garlic

  6. 6
    Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.

    lemon

    lemon

    salt

    salt

  7. 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.

    arugula

    arugula

  8. 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!

    fresh pasta

    fresh pasta

    parmesan

    parmesan

    arugula

    arugula

    bread

    bread

    pesto

    pesto