Arugula (or any green) Pesto
Arugula (or any green) Pesto Recipe from Martha Rose Shulman Pesto isn’t just for basil!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Food processor
- Mortar and pestle
- Grater
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 2 garlic cloves, cut in half
- 2 heaped tablespoons shelled walnuts, pine nuts, almonds, or other nuts
- 4 ounces arugula (2 cups of leaves, tightly packed), stemmed, washed and dried
- ½ teaspoon salt
- ⅓ to ½ cup extra virgin olive oil, as needed
- ⅓ to ½ cup freshly grated Parmesan, to taste
- 2 teaspoons of lemon juice
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