- 2 bn
- arugula (leaves only (about 6 cups))
- 1 1⁄2 c
- 3⁄4 c
- parmesan (freshly grated, or sardo)
- 1 t
- 1 clv
- garlic (large)
- 1⁄3 c
- olive oil
Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.
Combine the all of the ingredients except for the olive oil in a food processor. Pulse until the walnuts are finely chopped. With the motor running, add the oil and blend until desired consistency is reached. The pesto keeps, chilled and covered, for 2 weeks.