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 Parmigiano-Reggiano 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. Toss with your favorite pasta or salad.
Recipe and photo courtesy of the California Walnut Board.
Saturated fat: 3g