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    January 12, 2016

    Arugula Pesto

    Arugula Pesto

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    Arugula Pesto
    Slightly adapted from recipe on Epicurious
    Pesto made with fresh arugula and walnuts makes an easy appetizer. Spread on crostini, put a little on grilled chicken or steak, toss with pasta.

    Ingredients

    • 2 Cups (packed) fresh arugula
    • ½ Cup walnuts (chopped)
    • ½ Cup grated parmesan
    • 1-2 Cloves garlic
    • ¼ Teaspoon kosher salt
    • ¾ Cup olive oil (If needed, you could add another ¼ cup olive oil)

    Note

    This recipe makes 8-10 ounces of pesto.  I found the recipe for Arugula Pesto on the Epicurious website. It originally comes from a cookbook called: This Is A Cookbook: Recipes For Real Life. I've found that the saltiness of the parmesan will directly affect the amount of kosher salt going into the pesto.  I recommend adding/tasting a little at a time.

    This pesto is really good spread on a toasted baguette, drizzled over grilled chicken (or steak!) or mixed into pasta.

    Enjoy! - The Recipe Wench

    Directions

    Step 1
    Are you ready?
    Add all ingredients into a food processor
    Process until you've reached your desired consistency
    Check seasonings -- add salt, if desired

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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