Arugula Walnut Pesto
From laika 15 years ago
- 5 minutes to make
- Serves 46
Arugula makes for a gorgeous emerald green pesto. The absence of parm. keeps this very light and versatile. I stirred it into Israeli couscous and served it alongside lamb. Would also make a nice pasta sauce with a bit of feta!
Ingredients
- These quantities are really just a starting a point. You may prefer more or less rosemary, etc. I just keep tasting as I go, adding more of this or that until I achieve a balanced flavour. shopping list
- 2 cups arugula leaves shopping list
- 1 clove garlic, chopped shopping list
- about 1/4 cup extra virgin olive oil (use the good stuff for this) shopping list
- about 1/4 cup walnuts shopping list
- about 2 tsp. fresh rosemary leaves shopping list
- salt and pepper to taste shopping list
- 1/4 small lemon shopping list
How to make it
- Put the arugula leaves into your food processor and add 1 tsp of rosemary, a small handful of the walnuts, and the garlic. Sprinkle all this with salt and grind over some pepper. Pour in a few tablespoons of olive oil and blend until smooth.
- Taste the pesto and then continue to add remaining rosemary, walnuts, additional salt and pepper, and olive oil, as you see fit. Be sure to add a little squirt of lemon at the very end--it helps retain the color and makes all the flavours a little brighter.
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