Arugula Pesto

This recipe goes with Farfalle with Arugula Pesto

Yield: Makes about 2 1/2 cups
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 90%
  • Protein: 1.1g
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Carbohydrate: 1.1g
  • Fiber: 0.3g
  • Sodium: 33mg
  • Cholesterol: 1.1mg

Ingredients

  • 3/4 cup chopped walnuts
  • 1 pound pound rinsed arugula leaves (about 10 lightly packed cups)
  • 1/2 cup grated pecorino romano or parmesan cheese
  • 1/4 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons chopped garlic
  • 1/4 teaspoon salt
  • pepper

Preparation

  1. Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350° oven until golden under skins, 6 to 8 minutes. Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula Pesto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy