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Arugula Pesto

A vibrant and flavorful arugula pesto made with fresh ingredients, perfect for tossing with pasta or spreading on toast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Nuts and Base Ingredients
  • 1 cup walnut or pecan halves Provides a crunchy texture and nutty flavor.
  • 2 cups fresh arugula The aromatic base for the pesto, delivering a peppery taste.
Flavor Enhancers
  • 1/2 cup freshly grated Parmesan cheese Adds creaminess and depth to the sauce.
  • 2 cloves garlic Enhance the overall flavor with their aromatic pungency.
  • 1 tablespoon lemon juice Brings brightness and acidity to balance the richness.
  • 1 teaspoon fine salt Enhances flavors and adjusts seasoning to taste.
Liquid Base
  • 1/2 cup extra-virgin olive oil Creates a smooth consistency and adds healthy fats.

Method
 

Preparation
  1. In a large skillet over medium heat, toast the walnuts, stirring frequently, until fragrant, about 3 to 5 minutes.
  2. Transfer the toasted nuts to the bowl of a food processor and let them cool for a few minutes.
  3. Add the arugula, Parmesan, garlic, lemon juice, and salt to the food processor.
  4. Process the mixture while drizzling in the olive oil until it is mostly smooth.
  5. Transfer the pesto to a bowl, taste, and add more lemon juice or salt as desired.
  6. Use as desired or store in the refrigerator, covered, for up to 1 week. It can also be frozen for up to 6 months.
Serving Suggestions
  1. If using with pasta, reserve about 1 cup of the pasta cooking water before draining and combine with the pasta and pesto until you reach your desired consistency.
  2. For dairy-free/vegan options, omit the Parmesan.

Notes

For best results, use fresh nuts and a high-quality olive oil. Pesto can enhance various dishes including pasta, sandwiches, and salads.