Arugula Pesto
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| 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 | |
