Ok, so I wasn’t going to put this recipe up because I’m pretty sure I have two other pesto recipes on my blog BUT, I really do love this one the most I think. And so do my kids so if making a weekly batch of this green goodness assures me some solid vegetable eating around here, I’m all for it. I rarely measure my ingredients when I make pesto and quite honestly, it’s a hard thing to mess up – you throw some ingredients in a mini food processor (or blender) and give it a whir. Taste and adjust. Easy peasy lemon squeezy. You know I don’t do hard.
Walnut Arugula Pesto
- 1 1/2 cups loosely packed arugula
- Handful of parsley leaves (stems ok)
- 1/2 cup walnuts
- 1/3 cup EVOO
- Juice of 1 lemon
- 1-2 garlic cloves
- 1/2 tsp salt
- Optional: 1/2 cup Parmesan cheese. I leave this out entirely and no one seems to mind and as an inflammatory food, I’m happy to skip it.
- Add all ingredients to a food processor or blender. Mix well and season to taste. It might need more lemon, more salt…you be the judge and make it your own!