Arugula Walnut Pesto

Name: Arugula Walnut Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 946 milliliters packed arugula leaves, stems removed; 237 milliliters extra virgin olive oil; 2 garlic clove peeled and minced (or a big Tbsp of minced garlic); 12 garlic cloves, unpeeled; 1 to 1 full lemon, squeezed; 237 milliliters fresh Parmesan cheese; 2 servings Cracked black pepper, to taste; 1 teaspoon salt; 237 milliliters shelled walnuts

Arugula Walnut Pesto might be just the condiment you are searching for. One portion of this dish contains around 29g of protein, 62g of fat, and a total of 723 calories. This gluten free and primal recipe serves 2. If you have walnuts, extra virgin olive oil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.Over medium high heat, toast the walnuts until fragrant, about three to five minutes.In a food processor, combine the arugula, salt, walnuts and all the garlic.Pulse while drizzling in the olive oil.

Ingredients you will need

Garlic

Olive Oil

Arugula

Walnuts

Toast

Salt

Equipment you will use

Food Processor

Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.

Ingredients you will need

Parmesan