Arugula Pesto
5-minute arugula pesto made with garlic, walnuts and Parmigiano Reggiano cheese. This pesto is unbelievably delicious and packed with flavour. Use it on sandwiches, salads, pasta and more!
Servings: 6 servings (about 3/4 cup/220g)
Ingredients
- 3 cups (45g) arugula (rocket)
- 1/2 cup (50g) walnuts
- 1/3 cup (65ml) extra virgin olive oil
- 1 garlic clove
- 1 scant cup (50g) Parmigiano Reggiano finely grated
Optional ingredient
- Fresh lemon juice add this to taste if the pesto is bitter
Instructions
- Put all the ingredients in a food processor and blitz to a smooth paste. Adjust the consistency with more olive oil if needed.
- If your pesto is too bitter/peppery you can in some fresh lemon juice. Start with a small amount and add it to taste.
- Use the pesto straight away or store it in the fridge (see notes below).
Notes
Store in the fridge - the pesto will keep well in the fridge for 4-5 days. It will likley oxidise and turn darker but this is absolutely fine. Store it in a jar or sealed container and pour a thin layer of olive oil on top which helps keep it fresh. If you added lemon juice to it that will also help with the oxidisation.
Freezing instructions - pesto freezes really well for up to 3-4 months. I recommend freezing it in small portions (ice cube tray) which defrosts quickly too.
Ways to use it
- Use the pesto as it is, emulsified with pasta water with pasta or gnocchi.
- Spread it on sandwiches (can also be mixed with mayo or sour cream).
- Served with roasted veggies or meat and fish.
- Add it to salads.
Nutrition
Calories: 1185kcal | Carbohydrates: 10g | Protein: 9g | Fat: 128g | Saturated Fat: 36g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 55g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 336mg | Potassium: 411mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2328IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 2mg
