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Nutrition Facts
Serving Size 1 (69g) Recipe makes 4 servings
Calories 397
Calories from Fat 361		(90%)
Amount Per Serving		%DV
	Total Fat 40.2g	61%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 22.1g
	Polyunsaturated Fat 9.9g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 195mg		8%
Potassium 136mg		3%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 1.2g	4%
	Sugars 0.8g
Protein 7.6g		15%
detailed view... how is this calculated?

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Arugula and Walnut Pesto

Recipe #157831 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mercy
Feb 27, 2006

The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.

SERVES 4 (change servings and units)

Ingredients

2 cups of packed arugula leaves
1/2 cup walnuts
1/2 cup fresh parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove, peeled and minced

Directions

1
Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2
Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3
Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
4
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
5
Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
6
Makes enough pesto sauce for an ample serving of pasta for four people.

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Featured Reviews for This Recipe

From: Chef Sleepy

On Dec 9, 2008

was good. family approved, but needed salt. served w/ garlic and finely chopped Brazilian spinach, sauteed in evoo. ate w/ pasta.

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From: bricookie55

On Dec 27, 2007

This was a great pesto! I actually used 1 cup of basil leaves and 1 cup of arugula leaves, and it turned out wonderfully. The roasted garlic was great, and so easy to do on the stove! I will use this recipe again!

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From: VegSocialWorker

On Apr 23, 2006

Really tasty. We received walnuts and arugula in this weeks organic CSA box, so this recipe was perfect. Unfortunately, there was not enough arugula for the recipe, so I subbed the rest with flat leaf parsley which worked well. Great tip for the garlic- I have roasted garlic quite a bit in the oven but have never tried it over the stove. Served over sprouted wheat pasta with oven roasted veggies. Thanks for this recipe- it was just great.

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From: Sandi (From CA)

On Aug 6, 2008

This was a lovely pesto, but I thought browning 6 cloves of garlic on the stove until browned in spots was not nearly enough to mellow the flavor of the cloves and it was a very strong concentration of garlic heat. For our tastes, I think using either fewer cloves or 6 of oven-roasted garlic, where the flavor is almost sweet, would have been better. Still, I was pleasantly surprised that I liked this pesto so much since I'm such a huge fan of basil & pine nut pesto, but it was great! I froze what we didn't use in ice cube trays, then wrapped the cubes individually in plastic wrap. They all then went into a ziplock in the freezer. I love having pesto this convenient. Thank you for posting, Mercy!

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