Arugula Pesto – a delicious recipe with walnuts, arugula, pecorino romano, lemon juice, extra-virgin olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350u00b0 oven until golden under skins, 6 to 8 minutes. Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste.
470
kcal
Calories
48
g
Fat
6
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup chopped walnuts, 1 pound pound rinsed arugula leaves (about 10 lightly packed cups), 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, and more.
Yes, Arugula Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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