Arugula-Walnut Pesto

  • Yield: 1-1/4 cups


3/4cup California walnuts, toasted
1bunch bunch arugula, washed, with stems removed (2 ounces of clean stemmed leaves)
1/2cup olive oil
1tablespoon chopped garlic
1tablespoon grated Parmesan cheese
1tablespoon lemon juice
1/2teaspoon salt


  1. To make the pesto, in a food processor fitted with the metal blade, combine all of the ingredients and process for 1 to 2 minutes, stopping once or twice to scrape down the sides of the bowl, until the pesto is smooth.  Transfer to a tightly sealed container, and refrigerate, until ready to use.   You will yield about 1¼ cups. 

See Farfalle with Applewood Smoked Chicken and Arugula-Walnut Pesto