Arugula Walnut Pesto

Arugula Walnut Pesto takes about 45 minutes from beginning to end. This gluten free and primal recipe serves 4 and costs 44 cents per serving. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 86 calories. This recipe from Foodista has 28 fans. It works well as a very affordable condiment. Head to the store and pick up extra virgin olive oil, garlic, Salt & Pepper, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. If you like this recipe, take a look at these similar recipes: Arugulan and Walnut Pesto, Arugula Walnut Pesto, and Arugula Walnut Pesto.

Servings: 4

 

Ingredients:

2 big handfuls of arugula, cleaned

1-2 cloves garlic

small handful of walnuts, crushed

extra virgin olive oil, as needed

lemon juice of half - 1 full lemon

small handful parmesan cheese, grated

salt & pepper to taste

Equipment:

food processor

mortar and pestle

bowl

Cooking instruction summary:

With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc. Best to use a mortar & pestle but if you dont have one the food processor works just fine. In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl. Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use. Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn. Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

 

Step by step:


1. With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

2. Best to use a mortar & pestle but if you dont have one the food processor works just fine.

3. In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.

4. Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

5. Now recheck your seasonings - more garlic? A little light on the acid?

6. Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.

7. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

8. Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!


Nutrition Information:

Quickview
86k Calories
1g Protein
8g Total Fat
2g Carbs
9% Health Score
Limit These
Calories
86k
4%

Fat
8g
13%

  Saturated Fat
1g
6%

Carbohydrates
2g
1%

  Sugar
0.6g
1%

Cholesterol
0.17mg
0%

Sodium
55mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.3mg
15%

Vitamin K
13µg
13%

Copper
0.13mg
7%

Vitamin C
4mg
6%

Vitamin A
241IU
5%

Folate
18µg
5%

Magnesium
17mg
4%

Vitamin E
0.61mg
4%

Phosphorus
34mg
3%

Vitamin B6
0.06mg
3%

Calcium
28mg
3%

Fiber
0.7g
3%

Potassium
80mg
2%

Iron
0.41mg
2%

Vitamin B1
0.03mg
2%

Zinc
0.3mg
2%

Vitamin B2
0.02mg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need
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