Arugula Pesto recipe | Epicurious.com

Name: Arugula Pesto recipe | Epicurious.com
Ingredients: 1/2 cup (2 oz/60 g) walnut pieces; 1 garlic clove, minced; 2 cups (2 oz/60 g) packed arugula leaves; 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese; Kosher salt; 1 cup (8 fl oz/250 ml) extra-virgin olive oil

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Author : Max SussmanEli Sussman

Ingredients

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1/2 cup (2 oz/60 g) walnut pieces1 garlic clove, minced2 cups (2 oz/60 g) packed arugula leaves1/2 cup (2 oz/60 g) freshly grated Parmesan cheeseKosher salt1 cup (8 fl oz/250 ml) extra-virgin olive oil

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Instructions

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Preparation 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings. From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Photography Alex Farnum. Recipes and text © Copyright 2012 Eli Sussman and Max Sussman; images and illustrations © Copyright 2012 Weldon Owen, Inc. Published by Olive Press.Buy the full book from Amazon