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.)




  • 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; 19 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 2 mg cholesterol; 117 mg sodium. 59 mg potassium; 2 g carbohydrates; 1 g fiber; 0 g sugar; 2 g protein; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 0 mg iron;