Walnut arugula pesto

Instead of basil and pine nuts, this recipe uses arugula and walnuts

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.

2 cups
Prep Time:
15 minutes