Arugula-Walnut Pesto

Here’s a fresh and delicious alternative to the more traditional basil pesto. Serve as a sauce for pasta or thin with a bit of olive oil to make a dressing for raw or cooked vegetables.

  • ¾ cup California walnuts, toasted
  • 1 bunch arugula, washed, with stems removed (2 ounces of clean stemmed leaves)
  • ½ cup extra-virgin olive oil
  • 1 tablespoon (about 3 cloves) chopped garlic
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon lemon juice ½ teaspoon salt

In a food processor fitted with the metal blade, combine all of the ingredients and process for 1 to 2 minutes, stopping once or twice to scrape down the sides of the bowl, until the pesto is smooth.

Nutritional Analysis: 
Calories: 400, Fat: 42g, Sodium: 310mg, Carbohydrate: 5g, Protein: 4g
4 servings

Courtesy of the California Walnut Board & Commission


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