Like your friend who drinks too much at parties, this budget-friendly, slightly bitter, peppery, pesto adds interesting element to a variety of dishes.
1 clove garlic
1 lemon, zested and juiced
1 1/4 cups arugula, packed
2/3 cup walnuts
1/4 cup Parmesan cheese, grated
1/3 cup extra virgin olive oil
salt and pepper, to taste
Place all ingredients except oil into a blender or food processor and pulse, slowly drizzling in olive oil, until a chunky sauce forms.
Scoop into a small bowl, season lightly with salt and pepper, and give the pesto a final stir.
Add a final drizzle of olive oil on top. Cover and keep in the refrigerator to use as needed. Will keep for up to 10 days.
- Yield:
- 2 cups
- Prep Time:
- 15 minutes
Recipe Source:
