Arugula Walnut Pesto
Pesto is such a versatile and flavor packed side, spread, or sauce. I love this pesto because it's peppery but creamy, nutty but bright. It hits all the right notes and will compliment everything from pasta to a piece of bruschetta.
What You'll Need (Makes 2 cups):
1 cup grated Pecorino Romano Cheese (can use parmesan)
2 cups (60 grams) arugula (aka rocket)
2 cups (60 grams) fresh basil leaves
1 cup walnuts
4 cloves garlic
1 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
½ lemon juiced
1. Simply place all ingredients in food processor and blend until smooth.
You can adjust the amount of olive oil, depending on your use and desired consistency.
The lemon juice helps preserve the color. It will keep in an air tight container in the fridge for up to 7 days.