Fresh, peppery arugula pesto made in minutes. Perfect for pasta, bread, or soups.

Scale

2 cups fresh arugula

1/2 cup walnuts

1/2 cup Parmesan cheese

2 garlic cloves

1/2 cup extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

1. Pulse walnuts and garlic in food processor.

2. Add arugula and pulse until finely chopped.

3. With processor running, drizzle in olive oil until smooth.

4. Add Parmesan, lemon juice, salt, and pepper; pulse to combine.

5. Taste and adjust seasoning.

Store in airtight jar for up to 5 days.

Freeze in ice cube trays for longer storage.

Keywords: arugula pesto, pesto sauce, fresh pesto