--adapted from Cookie+Kate
I used to be decidedly anti arugula pesto. I’d had several versions in restaurants that were just too bitter and strong. And I LOVE arugula but somehow the pesto versions never appealed. For some reason I decided to make some myself this summer and decided I loved it. Maybe the trick is lots of toasted walnuts and the lemon juice.
I like this with pasta, or boiled or roasted potatoes, with fish or as a spread on toast or with eggs.
- 4 cups of packed arugula leaves, stems removed
- 1 cup of shelled walnuts
- 1 cup grated Parmesan
- 3/4 cup good olive oil
- 2 garlic clove peeled and minced
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- Juice of 1/2 lemon, or a bit more
Over medium high heat, toast the walnuts until fragrant in a dry skillet, about five minutes. Or do this in a 350 degree oven for about 8 minutes.
In a food processor, combine the arugula, salt, walnuts and garlic. Pulse while drizzling in the olive oil. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.
This makes enough to generously coat a pound of pasta and have a little left over.