Recipe

Arugula Walnut Pesto Recipe

	Laika / All my dishes 9 months, 3 weeks ago 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! Cook:5m Servings:46	Laika
	easy colorful pretty mediterranean healthy raw

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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.

2 cups arugula leaves

1 clove garlic, chopped

about 1/4 cup extra virgin olive oil (use the good stuff for this)

about 1/4 cup walnuts

about 2 tsp. fresh rosemary leaves

salt and pepper to taste

1/4 small lemon

Directions

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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Comments

chefmeow 9 months, 3 weeks ago said:
Yum, this sounds very light and tasty. Can't wait to make this to go over chicken. Thanks for the post. High 5 my friend.

borinda 9 months, 2 weeks ago said:
Lovely, fragrant, and zesty. You hit all winning notes for me with this one.

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