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.
This recipe is so easy. Just wash and dry your arugula in a salad spinner (we use this one). You should roughly grate the Grana Padano cheese even though you’ll run the whole mixture through a food processor later. We use this grater. Then you’ll make it all in your food processor.
- ¼ lb arugula
- ¼ lb walnuts
- 1 cup Grana Padano, grated
- 1 clove garlic
- olive oil
- 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.