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Arugula Pesto
Ingredients
- 1/2 cup walnut almonds or pepitas; or pecan halves
- 2 1/2 ounces arugula fresh; about 3 cups, loosely packed-thick stems removed if not using baby arugula
- 1/2 cup freshly grated Parmesan cheese 1 1/4 ounces
- 2 garlic cloves peeled and roughly chopped; medium
- 1-2 tablespoons lemon juice
- 1/4 teaspoon fine salt to taste
- 1/2 cup extra-virgin olive oil
Directions
- In a large skillet over medium heat, toast the walnuts, stirring frequently, until fragrant, about three to five minutes. Transfer them to the bowl of a food processor and let them cool for a few minutes.
- Add the arugula, Parmesan, garlic, 1 tablespoon lemon juice and salt. Process the mixture while drizzling in the olive oil, until it is mostly smooth.
- Transfer the pesto to a bowl. Taste and add more lemon juice, for zing (up to 1 tablespoon), or salt, for overall flavor. Use as desired. Leftover pesto keeps well in the refrigerator, covered, for up to 1 week. Or, freeze it for up to 6 months. (I like to freeze pesto in ice cube trays. Once frozen, pop out the cubes and store in a freezer-safe bag.)
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