Updated: Mar 31
You don't have to have basil to make great pesto! This pesto is slightly more textured than regular pesto because the arugula leaves break down differently than basil. But honestly, I may like it better. Also arugula is available year-round, where as large bunches of basil isn't.
Give this a shot! It's terrific on bread, pasta, sandwiches, roasted veggies, Bob's your uncle.
"I used whole walnuts, but if you prefer the flavor of pine nuts, go for it."
Notes: Recipe easily doubled or tripled. Go easy on the salt if doing a larger batch, taste as you go.
Ingredients: 2 cups wild arugula, 1/3 cup grated Parmesan cheese, 1/3 cup plus 1 tbsp. extra-virgin olive oil, 1/4-1/2 tsp. salt, 1-2 tsp. minced garlic, 1/2 cup whole raw walnuts, pepper optional.
Makes about 1 1/2 cups.
1. Place all ingredients into the bowl of a food processor. Pulse a number of times to break down the ingredients. Scrape the sides, then run on low for 1 minute or so. You may need to add the extra tbsp. of olive oil, or a little bit of warm water.
2. Store in an air-tight container for up to 3 days.