Pesto is one of the easiest things to make, and one of the tastiest! It literally only has a handful of ingredients, you can make a large batch of it and freeze it for another date. You can put it on pasta, pizza, chicken, seafood… cheese.. anything can be a shuttle for pesto.
My brother had a large container of arugula that was on it’s last day. He was going to throw it away, but I had better plans for it! I had a BBQ later that day that I wanted to make a pasta salad for, and a walnut arugula pesto pasta salad was calling my name.
Walnut Arugula Pesto
makes 1 cup
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup freshly grated Parmesan cheese
1/2 cup avocado oil, or extra virgin olive oil
6 garlic cloves, unpeeled
1/2 teaspoon salt
1/3 teaspoon black pepper, or to taste
1. Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2. Toast the nuts in a pan over medium heat until lightly brown. You should be able to tell that they are done when you can smell them.
3. Combine the arugula, salt, pepper, walnuts, roasted and garlic into a food processor. Pulse while drizzling the oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
It should be eaten or stored in an air-tight container in the freezer within a week!