Arugula Pesto

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   The great thing about a pesto is that it is so simple to make! I can't believe I don't make it more often!

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   You take all the arugula, walnuts, garlic and parsley and put it in your blender or food processor.

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   Give it a pulse a few times to chop everything down a little bit.

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   Now you are going to pour in the oil while you hit the pulse button to make sure the pesto is mixing while the oil is added.

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   Take off the lid and you are almost done! Scoop the pesto out and into a dish or a bowl or a jar.

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   **Cooking Tip: At this point if you wanted to can this you could. Or you can scoop it into an ice cube tray and freeze it! after about 6 hours when it is frozen just pop them out and put the pesto cubes in a Ziplock bag or air tight container and freeze them! They will keep for a month! Then anytime you want to add it to a recipe you can pop it out and toss it in and kick anything you are making up a notch! Once it is thawed out you can stir in the Parmesan cheese.

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   Now you want to add the grated Parmesan.

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   At this point you need to test it and see how much salt you need to add. You can add a dash into when you are blending it but the Parmesan cheese is salty so I like to wait until after and if it needs a little bit then I add it in at the end. This way I can make sure it is not too salty or too bland. Once you have salted it and stirred it up you are done!

* Per serving · 4 servings · Values may vary.

No additional tips available.