The walnut and arugula pesto is a rich and tasty sauce ideal for pasta, but also for flatbreads, pizzas, and sandwiches. You might have found yourself with unused arugula at home at least once; instead of letting it spoil, with this recipe, you can use all the arugula you have available. The pesto can be stored in a jar in the refrigerator, so you can use it as needed. This walnut and arugula pesto is easy and quick to make, and it will give your dishes a really delicious flavor!
Use the pesto to season the following dishes:
Pasta with Prosciutto and Walnut and Arugula Pesto
Pasta with Walnut and Arugula Pesto
Flatbread with Sausage, Caciotta, and Arugula Pesto
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: No cooking
Ingredients
- 3 cups cups arugula
- 2 oz oz grated pecorino
- 1 clove garlic
- 10 walnut halves
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Jar
- Mixer
Steps
To make the walnut and arugula pesto, in the blender bowl, or in a mortar, add the arugula, garlic, and extra virgin olive oil.
Then add the walnuts and pecorino, start blending to ensure the ingredients mix together until a creamy and homogeneous mixture is obtained.
Finally, season with salt and transfer the pesto into a jar (8.5 oz) with a lid.
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