Ingredients: 2 big handfuls of arugula, cleaned,1-2 cloves garlic,small handful of walnuts, crushed,extra virgin olive oil, as needed,lemon juice of half – 1 full lemon,small handful parmesan cheese, grated,salt & pepper to taste
Instructions:
- With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.
- Best to use a mortar & pestle but if you dont have one the food processor works just fine.
- In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.
- Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser – this is all based on the amount of olive oil you use.
- Now recheck your seasonings – more garlic? A little light on the acid?
- Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.
- Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.
- Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this – enjoy!
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