Pasta with Basil, Arugula, and Walnut Pesto

Very good but I roasted the garlic with a little bit of olive oil and salt. I don't care for
raw garlic in my pesto

Very good, though I suggest using a bit less garlic. Three reasonable size cloves is plenty.

I'd use less garlic (or smaller cloves!) next time, since the peppery-ness of the arugula already provides enough of a bite. Super creamy though over pasta, between the oil and broth, and a delicious way to use fresh basil. Paired with white wine. Would add some fresh tomatoes next time to brighten it up a bit.

Such an easy easy recipe to make...just minutes and a wonderful pesto to top hot linguine. My youngest is a vegetarian and LOVED this. The leftovers did not last. The garlic is raw and even minced, it provides a bite to the pesto. I may try roasting some next time although that would add time to something so quick and tasty to make. I followed the recipe as is as I LOVE LOVE arugula!

My whole family really liked this recipe. Instead of 2 cups each of basil and arugula, I used 3 cups basil and 1 arugula. Next time I make it, I will probably cut the garlic a bit.

Made as directed but added a couple more cloves of garlic and served over angel hair pasta. Great way to use fresh basil and arugula from the garden!

Great recipe!! I made it for a barbecue yesterday and it was a hit! I added slivers of sun-dried tomatoes to it, which complimented it perfectly. I would suggest a little extra salt.

Good solid recipe. I will add some thinly sliced sun dried tomatoes next time and maybe some white beans.

I adore this pesto. I have made it as is, and also have substituted baby spinach for the arugula (because my husband doesn't like arugula). Both ways are delicious. Super easy and comforting.