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
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Ingredients
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2 big handfuls
arugula, cleaned
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1-2
cloves of garlic
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1/2 - 1
juice of lemon
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extra virgin olive oil, as needed
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small handfuls
parmesan, cheese
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pepper & salt
Directions
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With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
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Best to use a mortar & pestle but if you don’t have one the food processor works just fine.
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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.
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At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
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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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