Arugula Pesto

Method3 steps · about 5 min

1. 1

   Step 1: Blend the arugula (45 g), walnuts (50 g), 65 ml olive oil, garlic clove (1) and grated Parmigiano Reggiano (50 g) in a food processor until smooth. Add extra olive oil only if needed for the consistency you prefer.

   Uses 45 g arugula (rocket, about 3 loose cups) · 50 g walnuts (½ cup) · 65 ml extra virgin olive oil · 1 garlic clove · 50 g finely grated Parmigiano Reggiano (1 scant cup) · Extra olive oil only for consistency or a thin storage layer

2. 2

   Step 2: Taste the blended pesto. If it is too bitter or peppery, add a little optional lemon juice, taste again and adjust gradually.

   Uses smooth arugula pesto · Optional fresh lemon juice to taste if pesto is bitter

3. 3

   Step 3: Use the finished pesto immediately. To store, transfer to a sealed container, add a thin layer of extra olive oil and refrigerate for 4–5 days. Freeze small portions for longer storage.

   Uses finished seasoned arugula pesto · A thin layer of extra olive oil only if storing