Arugula Walnut Pesto with Fresh Pasta Recipe
Daily Value: 3%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||12µg||3%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
For a peppery twist, update your pesto recipe with a new classic: arugula and walnut!
Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities...
I love using arugula, rocket or ruccola (depending on where you're from), not only for the peppery kick but also because it grows much faster & heartier in our garden than basil. Which means we can make it over & over again!!
- 2 big handful, arugula, clean
- 1-2 cloves garlic
- small handful of walnuts, crushed
- extra virgin olive oil, as needed
- lemon juice of half - 1 full lemon
- small handful parmesan cheese, grated
- salt & pepper to taste
With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
Best to use a mortar & pestle but if you don’t have one the food processor works just fine.
In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.
Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.
Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!
For more recipes from our farmhouse in Italy visit: Recipe Box of La Tavola Marche
Recipe DetailsServings: 4
Total time: 10 minutes
Special Designations: Vegetarian, Kid-friendly, Healthy
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