Ingredients for Arugula And Walnut Pesto
- 2 cups packed fresh arugula
- 1 cup walnuts
- 1/2 cup grated fresh Parmesan cheese
- 1/4 cup extra virgin olive oil, plus 1 tablespoon for roasting garlic and 1-2 tablespoons more if needed
- 6 cloves garlic
- 6 cloves garlic
- Salt to taste
- Freshly ground black pepper to taste
- 1-2 tablespoons lemon juice (optional)
- 1-2 tablespoons pasta water (optional)
- Freshly cooked pasta, for serving
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How to Make Arugula And Walnut Pesto
- Preheat oven to 400°F (200°C).
- 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.
- 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.
- Once cool enough to handle, peel and roughly chop the roasted garlic.
- 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.
- Pulse until a coarse paste forms, gradually adding more olive oil (1-2 tablespoons at a time) until desired consistency is reached.
- Taste and adjust seasoning as needed. You may add more Parmesan cheese, salt, pepper, or a squeeze of lemon juice for brightness.
- 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.
- Garnish with extra Parmesan cheese and a sprinkle of walnuts (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
34g
Carbs
1g
