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Ingredients
Scale
- ½ cup walnut or pecan halves, almonds or pepitas
- 2 ½ ounces fresh arugula (about 3 cups, loosely packed; thick stems removed if not using baby arugula)
- ½ cup (1 ¼ ounces) freshly grated Parmesan cheese
- 2 medium garlic cloves, peeled and roughly chopped
- 1 to 2 tablespoons lemon juice
- ¼ teaspoon fine salt, to taste
- ½ cup extra-virgin olive oil
Instructions
- Toast the nuts in a skillet over medium heat for about 5 minutes until golden.
- In a food processor, combine toasted nuts, arugula, Parmesan, garlic, lemon juice, and salt. Pulse until roughly chopped.
- With the processor running, drizzle in the olive oil until creamy.
- Taste and adjust seasoning with lemon juice and salt.
- Store in a sealed container with olive oil on top to prevent browning.
Notes
Use high-quality, fresh ingredients for the best flavor.
Experiment with different nuts or greens if desired.
Store leftover pesto in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 0
- Sodium: 50
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 3
- Cholesterol: 5