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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe comes from Trefethen vineyards. I addition to grapes, they grow walnuts on their land in the Napa Valley. I was lucky enough last year to receive a gift bag of their walnuts and it included this recipe. Yummy use of walnuts. Great on toasted baguettes! Ingredients:
1/2 cup extra virgin olive oil |
2 garlic cloves, cracked |
12 ounces arugula, stems removed |
1/2 cup walnuts, toasted |
1/4 teaspoon nutmeg, grated |
1 dash salt |
1 dash pepper |
1/2 cup parmesan cheese, grated (use the best you can get) |
Directions:
1. Cook the garlic in olive oil for about 5 minutes over medium heat.
2. Loosely pack the arugula, walnuts, half the warm oil and garlic in a food processor. Grind into a paste.
3. Add the nutmeg, salt and pepper, the cheese, any remaining arugula and the remaining oil and garlic.
4. Pulse to a paste.
5. Serve spread on a toasted baguette or as a sauce for chicken or pasta.
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