Arugula Walnut Pesto

Nuttily Delicious

Arugula Walnut Pesto myfavouritepastime.com_8244

I made this Arugula Walnut Pesto three weeks ago and really enjoyed eating it. To my dear friends from the other corners of the world Arugula, (Eruca sativa), is also known as: salad rocket, garden rocket, roquette, rucola, rugula and colewort. This list is not exhaustive but I hope one of these names is familiar to you. I have since used the pesto for many recipes (I shall be posting some of them soon). Just to mention a few: pasta, pizza, sandwiches, burgers, pesto butter, green beans, fish, salads and many other great foods. I now make it at least once a week and keep it refrigerated. I hope if you’ve never tried it, you’ll give it a go and give me a feedback. I wish you a Happy Pesto Week!

  • Ingredients 
  • 100g (2 cups) fully packed baby arugula (rocket) leaves
  • 40g (¼ cup) walnuts toasted and roughly chopped
  • 50g (½ cup) finely grated Pecorino Romano or Parmigiano-Reggiano
  • 80ml (⅓ cup) extra virgin olive oil (you can add more if you prefer)
  • 3 cloves garlic crushed
  • Kosher salt and freshly ground pepper

Arugula Pesto myfavouritepastime.com_7910Please always remember to assemble all ingredients before you start.

Arugula Pesto myfavouritepastime.com_7913Combine arugula (rocket) with walnuts in a food processor bowl and pulse until finely chopped. Scrape the sides of the bowl. Add the garlic and cheese and pulse to thoroughly combine.

Arugula Pesto myfavouritepastime.com_7914With the food processor running, slowly add the olive oil through the feed chute (tube) in a steady stream. Continue adding and scrapping sides of bowl until all the olive oil has been incorporated. Season with salt and freshly ground pepper.

With the food processor running, slowly add the olive oil through the feed chute (tube) in a steady stream. Continue adding and scrapping sides of bowl until all the olive oil has been incorporated. Season with salt and freshly ground pepper_7920Store in airtight container in the fridge for one week, or freeze for up to six months.

Arugula Walnut Pesto myfavouritepastime.com_8241_2I really loved this pesto and have been making it at least once a week.

Arugula Walnut Pesto

Preparation time: 20 minutes; Makes: about 1¼ cups pesto.

Ingredients

  • 100g (2 cups) fully packed baby arugula (rocket) leaves
  • 40g (¼ cup) walnuts toasted and roughly chopped
  • 50g (½ cup) finely grated Pecorino Romano or Parmigiano-Reggiano
  • 80ml (⅓ cup) extra virgin olive oil (You can add more, if you prefer)
  • 3 cloves garlic crushed
  • Kosher salt and freshly ground pepper

Instructions

  1. Combine arugula (rocket) with walnuts in a food processor bowl and pulse until finely chopped. Scrape the sides of the bowl.
  2. Add the garlic and cheese and pulse to thoroughly combine.
  3. With the food processor running, slowly add the olive oil through the feed chute (tube) in a steady stream. Continue adding and scrapping sides of bowl until all the olive oil has been incorporated. Season with salt and freshly ground pepper. Store in airtight container in fridge for one week, or freeze for up to six months.
  4. Serve with pasta, spread over sandwiches, use as a dip or a flavourful topping.
  5. You are free to adjust ingredients to suit your palate.

myfavourtepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

    1. […] or pasta or soups, just before serving. It’s also great on pizzas and omelets and makes a great Pesto, together with walnuts, olive oil and freshly grated Parmesan cheese. I don’t know how you feel […]

  1. “Then, My Favourite Pastime blogged about a new, creative spin on pesto. Somehow, the inspiration for this pasta dish came from two places”

    Thanks Shanna for mentioning My Favourite Pastime, Pesto. Best Wishes
    Liz

  2. Pingback: CURLS AND CARROTS

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