Arugula Walnut Pesto
- Yield 1-1/2 cups
- Prep 10 mins
- Cook 0 mins
- 3/4 cup California walnuts, toasted
- 1 bunch arugula, washed
- 1/2 cup olive oil
- 1 tablespoon (about 3 cloves) chopped garlic
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
In a food processor or blender, combine all of the ingredients until smooth, this will take 1 to 2 minutes. Drizzle slightly more oil into the pesto, if needed.
Store in a sealed container in the refrigerator until ready to use; store for up to one week.