Arugula Pesto
- 2 cups packed fresh arugula leaves, rinsed and dried
- 1/4 cup roughly chopped walnuts
- 4 medium garlic cloves
- 1/3 cup extra-virgin olive oil
- 1/2 cup finely grated fresh Parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Arugula, packed fresh leaves (2 cups)
- Walnuts (1/4 cup)
- Cooking & Baking
- Garlic cloves, medium (4)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/3 cup)
- Drinks
- Lemon juice, freshly squeezed (2 teaspoons)
- Dairy
- Parmesan cheese, fresh (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 13, 2012 (8 months ago).
79 people saved this recipe.
