Wednesday, July 16

Arugula Walnut Pesto

This rich peppery pesto has nearly replaced its more traditional basil brother in our kitchen. Partly, due to the fact that we tend to keep walnuts (great with goat cheese and honey on toast) around more so than pine nuts. Early this week, I purchased a bunch of arugula for some Sukiyaki. I never worry about what to do with left over greens because they nearly all make a great pesto.  

One of my favorite ways to use pesto is as a sauce for homemade pizza. Of course if you don't have the time for that, it's great on pasta, simple toast, and a nice accompaniment to most grilled meats.


2 cups arugula
1/2 cup of chopped walnuts
2 tbs minced garlic
1/2 cup olive oil
1/2 tsp salt

Add ingredients to a food processor, and then blend on high for close to a minute. During that time, you may need to push items down near the blade to be fully incorporated.

Pesto is best when enjoyed fresh, although it can be sealed and kept for a day or overnight in the fridge.