Arugula and Walnut Pesto Recipe
Julia Turshen's recipe transforms arugula—even wilted leaves—into a smooth, peppery sauce that's the perfect accompaniment to pasta or meat.
Photo: Floortje/iStock
Makes 1 cup
Ingredients
Directions
Total time: 10 minutes
In a food processor fitted with a metal blade, process garlic until finely chopped. Add walnuts and pulse until finely chopped. Add arugula and pulse until finely chopped. Add olive oil and Parmesan and process, stopping to scrape the sides of the bowl as necessary, until well combined. Season to taste with salt.
Use immediately or divide evenly among the wells of a standard ice-cube tray. Freeze until cubes are solid, about 2 hours. Cubes will keep in an airtight bag in the freezer up to 2 months.
Ingredients
- 2 small garlic cloves
- 1/2 cup walnuts
- 4 packed cups baby arugula
- 1/2 cup plus 2 Tbsp. extra-virgin olive oil
- 1/4 cup finely grated Parmesan
- Kosher salt
Directions
Total time: 10 minutes
In a food processor fitted with a metal blade, process garlic until finely chopped. Add walnuts and pulse until finely chopped. Add arugula and pulse until finely chopped. Add olive oil and Parmesan and process, stopping to scrape the sides of the bowl as necessary, until well combined. Season to taste with salt.
Use immediately or divide evenly among the wells of a standard ice-cube tray. Freeze until cubes are solid, about 2 hours. Cubes will keep in an airtight bag in the freezer up to 2 months.
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