Arugula Pesto Con Noci



  1. 3 cups arugula, young, rinsed clean, and chopped up roughly
  2. 4 tablespoons parsley, finely chopped
  3. 3 ounces walnuts
  4. 2 ounces parmesan cheese, coarsely grated OR
  5. 2 ounces pecorino cheese, coarsely chopped
  6. 6 tablespoons olive oil, preferably extra-virgin
  7. 1 tablespoon lemon juice
  8. 12 teaspoon salt (pref. flaky sea salt)
  9. 12 teaspoon black pepper, coarsely ground


  1. To measure, push the roughly chopped arugula into your measuring cup -- not too hard, but don't measure loosely.
  2. Put this in your processor.
  3. Add the rest of the ingredients, and whizz.
  4. I prefer a pesto which is not too smooth, but slightly "granular" still.
  5. NOTES: If you're using ready-washed arugula and parsley which are dry, you might want to add a tiny bit more oil.
  6. Mine usually has water on the leaves, which adds to the liquid available.
  7. You can toast the walnuts lightly.
  8. I prefer walnuts because they contain more oil than other nuts.
  9. The arugula should definitely be young -- the moment they start going to seed the leaves become very bitter.
  10. The pesto should stand, covered, in the fridge for a few hours or more, as the flavours then meld better.
  11. Delicious forked into hot al dente spaghetti, with extra, fresh parmesan shavings on top.
  12. Can be dropped into a mixed greens salad by teaspoonsful.
  13. I eat this on hot toast as well.
  14. (Ah well, takes all kinds to make a world -- !
  15. ).