Watermelon and Manchego Stack with Arugula Pesto
- 2 bunches fresh arugula (not pre-washed from a bag), rinsed very well and patted dry
- 1 clove garlic, peeled and quartered
- 1 small handful coarsely chopped walnuts
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup olive oil, plus more if needed
- Kosher salt and freshly ground black pepper, to taste
- 3 1/2-inch thick round slices of a large whole watermelon
- 2 thick slices Spanish manchego cheese, about 1/4 pound total
- Produce
- Arugula, fresh (2 bunches)
- Garlic (1 clove)
- Walnuts (1 small handful)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1/2 cup)
- Drinks
- Lemon juice, freshly squeezed (1 tablespoon)
- Dairy
- Spanish manchego cheese (2 thick slices)
- Other
- 3 1/2-inch thick round slices of a large whole watermelon
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published August 13, 2012 (6 months ago).
110 people saved this recipe.
