• Sandy

Arugula Pesto

Updated: Jan 29, 2018


Pesto

½ cup walnuts

¼ cup roughly chopped garlic

4 cups fresh arugula leaves, loosely packed

1 cup fresh parsley leaves, loosely packed

½ cup fresh basil leaves, loosely packed

2 tsp kosher salt

2 tsp coarsely ground black pepper

1 tsp freshly grated nutmeg (optional)

1 ½ - 2 cups quality extra virgin olive oil

1 cup finely grated pecorino cheese


Toss the first 8 ingredients into a food processor. Blend on low while gradually drizzling in the olive oil until desired consistency.


Scrape into a bowl. Stir in pecorino. Stir in more oil if necessary. Taste and adjust seasoning.


Makes about 3 cups of pesto.


Recipe Tips

Any type of nut can be used.


The amounts of each herb/green can be adjusted to your own taste.


Any hard, salty cheese may be used.


A blender may be used in place of a food processor.