We all know it’s important to keep leafy greens in our diets, but if you’re getting tired of kale and spinach, it might be time to try arugula! My family and I have found Arugula Walnut Pesto. YUM! It has a depth of flavor that works well with pasta. And if you are looking for even more recipes with arugula, spinach or kale, you can find them using this site’s search button!
Arugula-Walnut Pesto (adapted from Fresh Cooking 2012)
4 ounces arugula (5 cups, lightly packed)
1/2 cup grated Parmigiano-Reggiano
1/2 cup walnuts, toasted
2 tablespoons fresh lemon juice
1 clove garlic
1/2 teaspoon salt
1/3-1/2 cup EVOO
In a food processor, pulse arugula briefly until volume is significantly reduced. Add cheese, lemon juice, garlic and salt. Blend with arugula. Process until finely ground, about 1 minute. Drizzle oil while processing to incorporate and continue until the mixture is smooth. Season to taste.
Serve on spaghetti cooked ‘al dente’. Enjoy!