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 PestoPrint Recipe
- 2 cups baby arugula
- 1/2 cup shelled walnuts
- 1/2 cup romano cheese
- 1/2 teaspoon kosher salt
- 1/2 cup olive oil
Combine arugula, walnuts, cheese and kosher salt in the food processor. Turn processor on.
With the processor, running slowly drizzle in the olive oil. Process until smooth, about 1 minute. Serve.
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!