Arugula Pesto

Prep Time 10 minutes

Makes 2 cups

Adapted from Food Network, a great twist on an Italian classic.  Make and freeze for everyday use in sauce, on bread or pizza.  Fabulously fresh and full of flavor.


• 1/2 cup walnut pieces
• 1 garlic clove, minced
• 2 cups packed arugula leaves
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt
• 1 cup extra-virgin olive oil


• In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.