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Arugula Walnut Pesto Recipe
An easy and delicious pesto to make all year long!
Tina Verrelli - epicuricloud.com
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Servings:
2
cups
Ingredients
2
cups
baby arugula
packed in measuring cup
1
teaspoon
garlic
pressed or minced
3/4
cup
walnuts
3/4
cup
Parmesan cheese
1/2
teaspoon
kosher salt
2/3
cup
olive oil
Instructions
Combine arugula, garlic, walnuts, Parmesan cheese and salt in food processor or chopper.
Pulse until roughly chopped.
Drizzle in olive oil while food processor is running.
Process until well combined.
Notes
Notes:
Keeps well in refrigerator for up to a week.
Freezes well.
When tossing with hot pasta, use a few tablespoons of reserved pasta water to thin the pesto.
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