How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Arugula Pesto ?

You need 8 ingredients. The key ingredients include: Arugula Pesto, In addition to serving this vibrant pesto with pasta, I use it with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula., 2 garlic cloves, cut in half, green shoots removed, 2 heaped tablespoons shelled walnuts, and more.

Is Arugula Pesto suitable as general?

Yes, Arugula Pesto falls under the General category and is a great choice for this type of meal.

How do I store leftover Arugula Pesto ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Pesto Recipe

Name: Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Arugula Pesto; In addition to serving this vibrant pesto with pasta, I use it with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick s…; 2 garlic cloves, cut in half, green shoots removed; 2 heaped tablespoons shelled walnuts; 4 ounces arugula, stemmed, washed and dried (2 cups leaves, tightly packed); 1/2 teaspoon salt; 1/3 to 1/2 cup extra virgin olive oil, as needed; 1/3 to 1/2 cup freshly grated Parmesan, to taste

Arugula Pesto – a delicious recipe with Arugula Pesto, In, garlic, walnuts, arugula, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

Arugula Pesto
In addition to serving this vibrant pesto with pasta, I use it with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried (2 cups leaves, tightly packed)
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

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Quick Info

Servings
4 servings
Calories
511 kcal
Category
General

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Arugula Pesto

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