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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Farfalle with Arugula Pesto Ingredients:
3/4 cup chopped walnuts |
1 pound pound rinsed arugula leaves (about 10 lightly packed cups) |
1/2 cup grated pecorino romano or parmesan cheese |
1/4 cup lemon juice |
1/2 cup extra-virgin olive oil |
1 1/2 teaspoons chopped garlic |
1/4 teaspoon salt |
pepper |
Directions:
1. Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350° oven until golden under skins, 6 to 8 minutes. Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste.
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