Arugula Walnut Pesto with Fresh Pasta

By La Tavola Marche • June 24, 2012 • 0 Comments

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Author Notes: For a peppery twist, update your pesto recipe with a new classic: arugula and walnut!
Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities...

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!
- La Tavola Marche

Serves 4

2 big handfuls arugula, cleaned
1-2 cloves of garlic
1/2 - 1 juice of lemon
extra virgin olive oil, as needed
small handfuls parmesan, cheese
pepper & salt

With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
Best to use a mortar & pestle but if you don’t have one the food processor works just fine.
In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind.
At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!