- Yield: 1 cup pesto
- Prep 15 mins
- Cook 5 mins to 7 mins
finely shredded Parmesan cheese
firmly packed fresh baby arugula, fresh baby spinach or fresh basil leaves
- In a medium heavy skillet, toast walnuts over medium heat for 5 to 7 minutes or until you can smell the aroma of the walnuts, shaking the skillet once or twice during toasting. Remove skillet from heat; let walnuts cool for a few minutes.
- In a food processor or blender, combine walnuts, Parmesan and garlic. Cover and process or blend with several on/off turns until walnuts are coarsely chopped. Add arugula. Cover and process or blend with several on/off turns until leaves are coarsely chopped.
- With the machine running, gradually add olive oil and process or blend to the consistency of soft butter. (If you prefer a smooth, thin pesto, add more oil. If you want a thicker, chunkier pesto, add a little less oil.) Season to taste with salt.
- If you're not serving the pesto immediately, divide it into three 1/3-cup portions. Place each portion in a small airtight container and store in the refrigerator for up to 2 days or freeze for up to 3 months.
- To use, toss the pesto with hot, cooked pasta (one cup pesto is enough for 12 ounces pasta) or use pesto as a spread for sourdough bread or baguette-style French bread.
(Arugula Pesto)pro. (g) 2, chol. (mg) 2, sat. fat (g) 3, carb. (g) 2, Fat, total (g) 19, Potassium (mg) 59, Riboflavin (mg) 0, sodium (mg) 117, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 0, Niacin (mg) 0, vit. C (mg) 1, vit. A (IU) 146, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 50, iron (mg) 0, fiber (g) 1, Polyunsaturated fat (g) 5, Monosaturated fat (g) 11, cal. (kcal) 181