Arugula Pesto

Name: Arugula Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters packed fresh arugula leaves, rinsed and dried; 4 mediums garlic cloves; 4 servings Kosher salt and freshly ground black pepper; 2 teaspoons freshly squeezed lemon juice; 79 milliliters extra-virgin olive oil; 118 milliliters finely grated fresh Parmesan cheese; 59 milliliters roughly chopped walnuts

You can never have too many condiment recipes, so give Arugula Pesto a try. This recipe serves 4. One portion of this dish contains roughly 6g of protein, 26g of fat, and a total of 263 calories. A mixture of arugula leaves, parmesan cheese, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary.

Ingredients you will need

Arugula

Walnuts

Garlic

Equipment you will use

Food Processor

Bowl

With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.

Ingredients you will need

Cooking Oil

Equipment you will use

Food Processor

Bowl

Add the Parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.

Ingredients you will need

Salt And Pepper