Arugula Pesto Recipe

1. 1

   Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary.

2. 2

   With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.

3. 3

   Add the Parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.

* Per serving · 4 servings · Values may vary.

No additional tips available.