Arugula Walnut Pesto
This homemade arugula walnut pesto is easy to make. Use up leftover arugula or other greens to prevent waste. It makes a flavorful spread, dip, or pasta sauce.
Servings 10
Calories 140kcal
Ingredients
- 2 cups fresh arugula, tightly packed (I used baby arugula)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon red wine vinegar
- ½ cup extra virgin olive oil
- ⅓ cup toasted chopped walnuts
- 3 large garlic cloves, minced
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper
Instructions
- Place all ingredients in a blender or food processor. Blend until the mixture is pureed but be sure to leave some texture. Add additional olive oil if needed.
Notes
Yields 1 cup of pesto.
Nutrition
Calories: 140kcal