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Pesto is so simple to make that it’s really one of those things we should make more often than we actually do. It’s a great appetizer for entertaining and makes a quick pasta sauce for weeknight dinners. It keeps really well in the freezer, so you can make a big batch when basil is in season and keep it in these small jars to use whenever you like.
We made this arugula and walnut pesto for our farm dinner a few weeks ago and it was great. We used our favorite Grana Padano cheese (c/o) and a bunch of fresh arugula from the farmer’s market. Arugula is spicy but it works well in place of basil.
Arugula Walnut Pesto
Ingredients
- ¼ lb arugula
- ¼ lb walnuts
- 1 cup Grana Padano, grated
- 1 clove garlic
- olive oil
- salt
- pepper
Instructions
- In a food processor, add arugula, walnuts, cheese, and garlic. Pulse until combined. Add olive oil a little at a time until you have the consistency that you'd like. If you want to spread this on toast you will want a thicker pesto. If you want to use it in pasta, you may want a thinner pesto, so then add more oil. Once you have the consistency you'd like, add salt and pepper to taste.