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Arugula Pesto
[Photographs: Joshua Bousel]
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
About This Recipe
| Yield: | makes 1 cup |
| Active time: | 15 minutes |
| Total time: | 15 minutes |
| Special equipment: | Food processor |
| This recipe appears in: | Sauced: Arugula Pesto |
Ingredients
- 2 cups packed fresh arugula leaves, rinsed and dried
- 1/4 cup roughly chopped walnuts
- 4 medium garlic cloves
- 1/3 cup extra-virgin olive oil
- 1/2 cup finely grated fresh Parmesan cheese
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Procedures
-
1
Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary.
-
2
With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.
-
3
Add the Parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.