Appetizers and Snacks/ Italian/ Sauces, Dips, and Dressings/ Vegetarian

Arugula Walnut Pesto

Arugula Walnut Pesto

Happy Monday all! I hope you all had a wonderful weekend. Ryan and I did. Quite wonderful actually as we spent the last week in sunny San Diego. We had a blast. We attempted to get tan at the beach and we got knocked around by some waves. We ate good food and enjoyed even better company. All in all it was a great vacation that came to an end all to quickly. And sometime between when the plane landed yesterday and I the time I got up this morning I had to go grocery shopping and make dinner. Needless to say it was a light supper for us that all started with this arugula walnut pesto.

Most of you have probably tried basil pesto and this is essentially the same concept only a couple of differences. Instead of basil I use arugula and instead of pine nuts I use walnuts. Other than that the ingredients and process for making this pesto is exactly the same but the taste will be quite a bit different. Where basil is sweet, arugula is peppery and it brings a nice bite to this classic.

Arugula Walnut Pesto

Print Recipe
Makes 1 cup Prep Time:

Ingredients:

  • 2 cups baby arugula
  • 1/2 cup shelled walnuts
  • 1/2 cup romano cheese
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil

Instructions

1

Combine arugula, walnuts, cheese and kosher salt in the food processor. Turn processor on.

2

With the processor, running slowly drizzle in the olive oil. Process until smooth, about 1 minute. Serve.

Notes

Store in the refrigerator covered with plastic wrap. Press the plastic wrap down on the top to prevent the pesto from oxidizing. Use within a few days. Enjoy!

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