4 Reviews of Arugula and Walnut Pesto

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!

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.

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.

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!