Arugula Walnut Pesto with Fresh Pasta

By La Tavola Marche
June 24, 2012
2 Comments


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

Ingredients

  • 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

Directions

  1. With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
  2. Best to use a mortar & pestle but if you don’t have one the food processor works just fine.
  3. 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.
  4. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
  5. 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!

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Reviews (2) Questions (0)

2 Comments

Author Comment
La T. April 14, 2014
a small handful - this is a recipe to start with a little and add as you go.
 
Christina April 13, 2014
How much walnut??