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Arugula Pesto

Makes about 2 1/2 cups

 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
 1/2 cup extra-virgin olive oil
 1 1/2 teaspoons chopped garlic
 1/4 teaspoon salt

Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350° 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 51Calories from Fat 90
% Daily Value *
Total Fat 5.1g8%

Saturated Fat 0.8g4%
Cholesterol 1.1mg1%
Sodium 33mg2%
Total Carbohydrate 1.1g1%

Dietary Fiber 0.3g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.