Peppery arugula pinch-hits for basil in this memorable pesto from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. Try it as a spread on baguette slices or as a pasta sauce. (One cup coats 12 ounces cooked pasta.)

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
5 mins to 7 mins
Servings:
8
Yield:
1 cup pesto
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Ingredients

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Directions

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  • 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. (Be attentive, as nuts burn quickly.) Remove skillet from heat; let walnuts cool for a few minutes.

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  • 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.

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  • 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.

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  • Refrigerate up to 2 days or freeze up to 3 months. (Divide mixture into 1/3-cup portions before freezing, so you only have to thaw as much as you need.)

Nutrition Facts

181 calories; total fat 19g; saturated fat 3g; polyunsaturated fat 5g; monounsaturated fat 11g; cholesterol 2mg; sodium 117mg; potassium 59mg; carbohydrates 2g; fiber 1g; sugarg; protein 2g; vitamin a 146IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 50mg; ironmg.

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