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Recipe Summary

Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

51 calories; calories from fat 90%; protein 1.1g; fat 5.1g; saturated fat 0.8g; carbohydrates 1.1g; fiber 0.3g; sodium 33mg; cholesterol 1.1mg.
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