Arugula Pesto

Name: Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams pound rinsed arugula leaves (about 10 lightly packed cups); 2 teaspoons chopped garlic; 59 milliliters lemon juice; 118 milliliters extra-virgin olive oil; 118 milliliters grated pecorino romano or parmesan cheese; 10 servings pepper; 0 teaspoons salt; 177 milliliters chopped walnuts

Arugula Pesto is a gluten free and primal recipe with 10 servings. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 186 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Only a few people really liked this condiment. Head to the store and pick up pepper, olive oil, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350 oven until golden under skins, 6 to 8 minutes.

Ingredients you will need

Walnut Pieces

Spread

Equipment you will use

Baking Pan

Oven

Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth.

Ingredients you will need

Extra Virgin Olive Oil