Arugula And Walnut Pesto Recipe

Ingredients for Arugula And Walnut Pesto

• Arugula Leaves
• 1 cup walnuts
• Fresh Parmesan Cheese
• Extra Virgin Olive Oil
• Garlic Cloves
• Garlic Clove

How to Make Arugula And Walnut Pesto

1. Preheat oven to 400°F (200°C).
2. Toss 6 cloves garlic (unpeeled) with 1 tablespoon olive oil on a baking sheet. Roast for 10-12 minutes, or until softened and lightly browned.
3. While garlic roasts, toast 1 cup walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Alternatively, toast in a 350°F (175°C) oven for 8-10 minutes.
4. Once cool enough to handle, peel and roughly chop the roasted garlic.
5. Combine 2 cups packed arugula, toasted walnuts, roasted garlic, 1/2 cup grated Parmesan cheese, 1/4 cup olive oil, and a pinch of salt and pepper in a food processor.
6. Pulse until a coarse paste forms, gradually adding more olive oil (1-2 tablespoons at a time) until desired consistency is reached.
7. Taste and adjust seasoning as needed. You may add more Parmesan cheese, salt, pepper, or a squeeze of lemon juice for brightness.
8. Serve immediately over your favorite freshly cooked pasta. Add a tablespoon or two of pasta water if needed to thin the pesto and create a creamy sauce.
9. Garnish with extra Parmesan cheese and a sprinkle of walnuts (optional).