Arugula Basil Pesto
Full of flavor and green goodness, you can whip up this pesto in less than 15 minutes.
Ingredients
- 1 bunch fresh arugula (about 3 packed cups)
- ¾ cup walnuts
- ¼ cup grated Parmigiana cheese
- 1 pinch salt
- 1 garlic clove - medium
- ¼ cup extra virgin olive oil
Instructions
- Mince the garlic clove.
- In a food processor, add walnuts, arugula, salt and garlic. Pulse until walnuts are ground fine. With the motor running, drizzle in the olive oil until a creamy consistency is reached. Adjust the amount of olive oil to suit your own taste.
Notes
Makes about 1 cup. Serve immediately or store in the refrigerator for 3 days. To prevent the pesto from turning brown in the fridge, lay plastic wrap down right on the surface, thus preventing exposure to air.