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    You are in: Home / Recipes / Arugula and Walnut Pesto Recipe
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    Arugula and Walnut Pesto

    Arugula and Walnut Pesto. Photo by Sandi (From CA)

    1/2 Photos of Arugula and Walnut Pesto

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mercy's Note:

    The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
    2. 2
      Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
    3. 3
      Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
    4. 4
      Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
    5. 5
      Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
    6. 6
      Makes enough pesto sauce for an ample serving of pasta for four people.

    Ratings & Reviews:

    • on September 22, 2010

      55

      I skipped the first step, and I used half arugula, half basil. The outcome was THE best pesto I have ever had in my life. My roommate brought some to work the next day, and now people are giving her money for the ingredients so I can make some more. LOL. Thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2014

      55

    • on September 20, 2011

      went by another review and added about a 1/2 tspn of salt...big mistake! I was using the ready grated Kraft-type parm cheese which already has lots of salt...should have left it alone! Don't add salt if you're using that type of cheese! wondering how I can fix this..because I think it would've been awesome if I hadn't ruined it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Arugula and Walnut Pesto

    Serving Size: 1 (69 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.9
     
    Calories from Fat 361
    90%
    Total Fat 40.2 g
    61%
    Saturated Fat 6.8 g
    34%
    Cholesterol 11.0 mg
    3%
    Sodium 195.4 mg
    8%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.7 g
    3%
    Protein 7.6 g
    15%

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