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Toast walnuts in 350 degree oven for 8-10 minutes. Let walnuts cool, then rub off skins with a clean dish cloth and place them in a blender or food processor along with the arugula, Parmesan, garlic and 1/3 cup olive oil and pulse until combined. Add additional olive oil until the consistency of your pesto is just right. Season with sea salt and freshly ground pepper to taste.
Enjoy this arugula pesto as you would with any traditional pesto: on pasta, sandwiches, meats, etc… Delish!
photo credit: erin scott. Recipe from Blog "Yummy Supper ."