This recipe, featured in Hot Topics Vol. 37, Fall 2010, comes from Uncommon Ground in Chicago, IL.
Recipe yields 1⅔ cup [401 g] of pesto.
Ingredients:
- 4 oz. (113 g) arugula
- 3 garlic cloves, minced
- ⅓ cup (161 g) toasted walnuts
- ⅓ cup (161 g) grated Parmesan cheese
- ½ tsp. (2.5 g) salt
- ¼ tsp. (1.25 g) black pepper
- 4 oz. (118 mL) oil
Instructions:
Combine arugula, garlic and walnuts in food processor until the arugula is broken down. Add parmesan cheese, salt and pepper and continue to process until fully blended. With food processor running, slowly drizzle in oil until all the oil is added.
This pesto can be used for warm or cold pasta dishes, pizza sauces, dips, sandwich spreads and just about anything else you can dream up!
