Arugula Pesto Con Noci
photo by Zurie
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 3 cups arugula, young, rinsed clean, and chopped up roughly
- 4 tablespoons parsley, finely chopped
- 3 ounces walnuts
- 2 ounces parmesan cheese, coarsely grated OR
- 2 ounces pecorino cheese, coarsely chopped
- 6 tablespoons olive oil, preferably extra-virgin
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt (pref. flaky sea salt)
- 1⁄2 teaspoon black pepper, coarsely ground
directions
- To measure, push the roughly chopped arugula into your measuring cup -- not too hard, but don't measure loosely.
- Put this in your processor.
- Add the rest of the ingredients, and whizz.
- I prefer a pesto which is not too smooth, but slightly "granular" still.
- NOTES: If you're using ready-washed arugula and parsley which are dry, you might want to add a tiny bit more oil. Mine usually has water on the leaves, which adds to the liquid available.
- You can toast the walnuts lightly. I prefer walnuts because they contain more oil than other nuts.
- The arugula should definitely be young -- the moment they start going to seed the leaves become very bitter.
- The pesto should stand, covered, in the fridge for a few hours or more, as the flavours then meld better. Delicious forked into hot al dente spaghetti, with extra, fresh parmesan shavings on top. Can be dropped into a mixed greens salad by teaspoonsful.
- I eat this on hot toast as well. (Ah well, takes all kinds to make a world -- !).
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Reviews
-
Wow what a nice change of pace this pesto is! The arugula gives this pesto a nice vibrant color and the toasting the walnuts is a must as they bring as much to this tasty pesto as the arugula does. Another Big plus to this pesto is the health befits of arugula. Served as a snack on toasted bagel slices and am looking forward to serving on pasta as well as other dishes that call for pesto. This is a must keep recipe that I will be using often. Thanks so much for the post.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).