Easy Arugula Pesto

INGREDIENTS

  • 4 packed cups fresh arugula

  • ½ cup walnuts

  • ½ cup shredded parmesan cheese

  • 2 cloves garlic, peeled

  • 2 Tablespoons lemon juice

  • Kosher salt to taste

  • ½ cup extra virgin olive oil (you likely won’t need it all)

INSTRUCTIONS

  1. Add the arugula, walnuts, parmesan cheese, garlic, lemon juice, and salt to the bowl of a food processor (you can also use a blender). Pulse 5-10 times until the mixture is evenly chopped and has formed a rough paste.

  2. Turn the food processor off and scrape down the sides of the bowl with a spoon or spatula.

  3. With the food processor running, slowly stream in the olive oil until the pesto has reached your desired consistency. You likely won’t need all of the oil here - we tend to use about ⅓ of a cup - so add it a little at a time and keep an eye on the pesto while it blends. You may want to scrape down the sides of the food processor again to make sure all the ingredients are smoothly blended into the pesto.

  4. Serve immediately or store in an airtight container in the fridge for up to a week.

Thanks to life as a strawberry for these tips

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