Arugula Walnut Pesto

Name: Arugula Walnut Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 cups packed fresh arugula (thick stems removed if not using baby arugula); 1 cup walnut halves; 1 cup freshly grated Parmesan cheese; 1 cup extra-virgin olive oil; 12 garlic cloves, unpeeled; 2 garlic cloves, peeled and minced; 1 teaspoon salt; Freshly ground black pepper, to taste; 1/2 to 1 full lemon, squeezed

4.5

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Cost: $14.43 /serving

Author : Cookie and Kate

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups packed fresh arugula (thick stems removed if not using baby arugula)1 cup walnut halves1 cup freshly grated Parmesan cheese1 cup extra-virgin olive oil12 garlic cloves, unpeeled2 garlic cloves, peeled and minced1 teaspoon saltFreshly ground black pepper, to taste1/2 to 1 full lemon, squeezed

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Instructions

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Step 1

Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.

Step 2

Over medium high heat, toast the walnuts until fragrant, about three to five minutes.

Step 3

In a food processor, combine the arugula, salt, walnuts and all the garlic.

Step 4

Pulse while drizzling in the olive oil.

Step 5

Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.