Susie Timm
23 January 2012 11:00AM

Arugula Pesto

Arugula Pesto

By Eric O'Neill, Smart 

2 cups of Arugula, stems removed

1/2 cup of Walnuts, shelled

1/2 cup Fresh Parmesan cheese, grated

1 cup Olive Oil

6 Garlic Cloves, peeled

1/2 teaspoon Kosher Salt

½ teaspoon of Cracked Black Pepper

¼  Lemon, juiced



Cutting Board

Chefs Knife

Food Processor

Medium Mixing Bowl

Measuring Cup

Measuring Spoons

Medium Sauté Pan


Place a Medium Sauté Pan on a burner and turn to Medium heat. Toast the whole walnuts over medium heat until lightly brown. Once golden brown, set aside

Combine the Arugula, Salt, Walnuts, Parmesean Cheese, Lemon juice and Garlic Cloves into a Food Processor. Pulse, while Drizzling the olive oil into the processor. Remove the mixture from the processor once all of the olive oil has been used and put it into a bowl.

Serve with pasta, over freshly roasted potatoes, baked potato, as a spread on toasted French Bread, Marinade for Fish or Lamb, or as a sauce for pizza.

Store refrigerated for up to 5-7 days.


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