Arugula Walnut Pesto
Arugula Walnut Pesto takes about 45 minutes from beginning to end. This gluten free and primal recipe serves 4 and costs 44 cents per serving. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 86 calories. This recipe from Foodista has 28 fans. It works well as a very affordable condiment. Head to the store and pick up extra virgin olive oil, garlic, Salt & Pepper, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. If you like this recipe, take a look at these similar recipes: Arugulan and Walnut Pesto, Arugula Walnut Pesto, and Arugula Walnut Pesto.
Servings: 4
Ingredients:
2 big handfuls of arugula, cleaned
1-2 cloves garlic
small handful of walnuts, crushed
extra virgin olive oil, as needed
lemon juice of half - 1 full lemon
small handful parmesan cheese, grated
salt & pepper to taste
Equipment:
food processor
mortar and pestle
bowl
Cooking instruction summary:
With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc. Best to use a mortar & pestle but if you dont have one the food processor works just fine. In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl. Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use. Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn. Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!
Step by step:
1. With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
2. Best to use a mortar & pestle but if you dont have one the food processor works just fine.
3. In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
4. Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.
5. Now recheck your seasonings - more garlic? A little light on the acid?
6. Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.
7. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.
8. Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!
Nutrition Information:
covered percent of daily need
