Arugula Pesto
Bright arugula pesto made with walnuts, Parmesan cheese, garlic, and roasted red peppers, all whisked into a vibrant sauce. Perfect for pasta, sandwiches, or grilled veggies!
Servings: 16 servings
Ingredients
- 2 cups loosely packed arugula
- ¼ cup roasted red peppers
- ⅓ cup toasted walnuts
- ⅓ cup toasted pepitas (pumpkin seeds)
- ½ cup Parmesan cheese
- 2 cloves garlic
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- ⅓ - ½ cup olive oil
Instructions
- Combine the ingredients. Place the arugula, roasted red peppers, walnuts, pepitas, Parmesan cheese, garlic, salt, and black pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.2 cups loosely packed arugula, ¼ cup roasted red peppers, ⅓ cup toasted walnuts, ⅓ cup toasted pepitas (pumpkin seeds), ½ cup Parmesan cheese, 2 cloves garlic, ½ tsp kosher salt, 1 tsp freshly ground black pepper
- Add the olive oil. Turn the processor on high and slowly drizzle in the olive oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.⅓ - ½ cup olive oil
- Store. Scrape the pesto into an airtight container.
Video
Nutrition
Serving: 1tbsp | Calories: 104kcal