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


Recipe Summary

15 mins
5 mins
20 mins
1 cup pesto


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 19g; cholesterol 2mg; saturated fat 3g; carbohydrates 2g; mono fat 11g; poly fat 5g; insoluble fiber 1g; protein 2g; vitamin a 145.8IU; vitamin c 1.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 117mg; potassium 59mg; calcium 50.5mg; iron 0.4mg.