Arugula walnut pesto
A flavorful Arugula Walnut Pesto recipe that is gluten-free and primal. It is a good option for those following these diets. This dish is best made during the spring or summer season and is a great condiment to accompany various dishes. It covers 4% of your daily requirements of vitamins and minerals.
Ingredients
arugula
2 handfuls
garlic
1 cloves
walnuts
1 small handful
extra virgin olive oil
4 servings
lemon juice
1
parmigiano reggiano
1 small handful
salt and pepper
4 servings
Method
- 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!
Nutrition:
Carbs
2 g
Fat
19 g
Protein
1 g
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