Arugula Pesto

July 17, 2018

 

INGREDIENTS

    • 1/2 cup (2 oz/60 g) walnut pieces, pine nuts, almonds or pecans

    • garlic scapes to taste - at least two

    • 2 cups (2 oz/60 g) packed arugula leaves

    • 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese

    •  salt

    • 1 cup (8 fl oz/250 ml) extra-virgin olive oil

PREPARATION

    1. 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.

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