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Epicurious
Cookbooks

Arugula Pesto

By Max Sussman and Eli Sussman

4.7

(20)

This image may contain Plant Food Produce Vegetable and Arugula

Ingredients

1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil

Preparation

  1. 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Photography Alex Farnum. Recipes and text © Copyright 2012 Eli Sussman and Max Sussman; images and illustrations © Copyright 2012 Weldon Owen, Inc. Published by Olive Press. Buy the full book from Amazon
TagsSauceCondimentDipArugulaLeafy GreensVegetableWalnutNutParmesanCheeseDairyGluten FreeVegetarianMake AheadMeal PrepWeeknight MealsQuickEasy5 Ingredients or FewerNo-CookFood ProcessorBlenderCookbooks
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