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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.
Makes 1 cup
Prep time: 05 min
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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