Walnut-Arugula Pesto

1. 1

   Preheat the oven to 350.

2. 2

   Put the walnuts in a pie plate and toast for about 8 minutes, or until golden and fragrant.

3. 3

   Let cool completely.

4. 4

   In a food processor, pulse the arugula leaves with the toasted walnuts and smashed garlic cloves until finely chopped.

5. 5

   Add the shredded Manchego cheese, lemon zest and juice and pulse until combined.

6. 6

   With the machine on, add the olive oil in a steady stream and process to a smooth paste.

7. 7

   Season the pesto with salt and pepper, transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.