Arugula-Walnut Pesto Recipe
By
Regan Burns
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Tasty as either a sauce or a spread, this pesto goes great with roasted or grilled chicken, goat cheese, roast beef, dry-cured ham, or tossed with some pasta for a quick weeknight dinner.
This recipe was featured as part of our Sandwich Spreads photo gallery.
INSTRUCTIONS
Place 3/4 cup shelled walnuts and 2 packed cups arugula in a food processor fitted with a blade attachment and pulse several times until combined. Add 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, a pinch of kosher salt, and freshly ground black pepper to taste. With the machine running, slowly pour in 1/4 cup extra-virgin olive oil and process until the mixture is smooth but thick.
Thank you for sharing this recipe-sounds very delicious!
I think this sounds yummy
I will try it tonight---