Description
Make fresh arugula walnut pesto. This pesto is a vibrant and flavorful alternative to traditional basil pesto.
Ingredients
Scale
- 2 cups fresh arugula (about 60 g)
- 1/2 cup walnuts (60 g)
- 1/2 cup grated Parmesan cheese (50 g)
- 1 clove garlic
- 1/3 cup extra virgin olive oil (80 ml)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse and dry the arugula thoroughly. Peel the garlic clove.
- Add arugula, walnuts, garlic, and Parmesan cheese to a food processor or blender. Pulse until the ingredients are roughly chopped.
- Slowly drizzle the olive oil into the mixture while blending. Continue processing until the pesto becomes smooth and creamy.
- Add lemon juice, salt, and black pepper. Blend briefly until everything is fully combined.
- Taste the pesto and adjust seasoning if needed. Add a little more olive oil if you prefer a thinner consistency.
Notes
- You can store the pesto in an airtight container in the refrigerator for up to 5 days.
- You can freeze the pesto for longer storage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0.5g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 5mg