Arugula walnut pesto

Name: Arugula walnut pesto
Total time: 45 min
Yield: 4 servings
Ingredients: 2 handfuls arugula; 1 cloves garlic; 1 small handful walnuts; 4 servings extra virgin olive oil; 1 lemon juice; 1 small handful parmigiano reggiano; 4 servings salt and pepper

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

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:

179 kcal

Carbs

2 g

Fat

19 g

Protein

1 g

Share recipe: