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Arugula Walnut Pesto with Fresh Pasta Recipe
Jun 24, 2012 @ 9:21 AM
Posted by
Daily Value: 2%
Servings: 4
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 42Daily Value: 2%
Servings: 4
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 4g | 6% |
| Saturated | 1g | 3% |
| Carbs | 2g | 1% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 0g | 1% |
| Sodium | 37mg | 2% |
| Calcium | 12mg | 1% |
| Magnesium | 5mg | 1% |
| Potassium | 41mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 0% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 6mg | 10% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 8µg | 2% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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INGREDIENTS
- 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
DIRECTIONS
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 Details
Servings: 4Total time: 10 minutes
Cuisine: Italian
Special Designations: Vegetarian, Kid-friendly, Healthy
