Arugula Walnut Pesto

Name: Arugula Walnut Pesto
Total time: 45 min
Yield: 4 servings
Ingredients: 2 big handfuls of arugula, cleaned; 1-2 cloves garlic; small handful of walnuts, crushed; extra virgin olive oil, as needed; lemon juice of half - 1 full lemon; small handful parmesan cheese, grated; salt & pepper to taste

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.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

179 kcal

Calories

2 g

Protein

19 g

Fat

2 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.70 · ~€0.20/serving

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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!