How To Make Arugula Walnut Pesto
Another great pesto recipe where we substitute pine nuts with walnuts and arugula for the greens instead of the usual basil.
Over medium high heat, lightly brown the unpeeled garlic cloves for 10 minutes. Peel off the skins once they have cooled down.
Over medium high heat, toast the walnuts for 3 to 5 minutes until fragrant.
In a food processor, combine the arugula, salt, walnuts, and all the garlic.
Pulse while drizzling in the olive oil.
Remove the mixture from the processor, then put it into a bowl.
Stir in the Parmesan cheese, freshly ground pepper, and a big squeeze of lemon, to taste.
Serve over pasta, and enjoy!
- Calories: 1311.05kcal
- Fat: 128.99g
- Saturated Fat: 27.31g
- Monounsaturated Fat: 84.60g
- Polyunsaturated Fat: 12.95g
- Carbohydrates: 14.31g
- Fiber: 2.24g
- Sugar: 2.41g
- Protein: 29.66g
- Cholesterol: 50.56mg
- Sodium: 1040.42mg
- Calcium: 996.62mg
- Potassium: 361.19mg
- Iron: 2.47mg
- Vitamin A: 202.05µg
- Vitamin C: 27.95mg
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