Arugula Pesto Recipe
The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__06__20120610-210034-arugula-pesto-cdc4c643262f4f37bdf2dd6d8a351739.jpg)
Time to complete
Prep
10min
Cook
-
Wait
-
Total
10min
Ingredients (Makes 1 cup)
- 2 cups packed fresh arugula leaves, rinsed and dried
- ¼ cup roughly chopped walnuts
- 4 medium garlic cloves
- ⅓ cup extra-virgin olive oil
- ½ cup finely grated fresh Parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Nutrition Information (per 100g)
- Calories: 1067 kcal
- Fat: 105 g
- Protein: N/A
- Carbohydrates: 17 g
- Fiber: 17 g
Directions
- 1. Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary.
- 2. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.
- 3. Add the parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.