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