I’m Not Arugula Pesto, I’m A Cool Pesto

Good for Baby, Good for Mama

I’m Not Arugula Pesto, I’m A Cool Pesto

Key

C = cup

Ingredients

  • ½ C whole walnuts

  • 2 cloves garlic

  • ¾ C extra-virgin olive oil

  • 2 C arugula

  • ½ C grated Parmigiano-Reggiano

  • ½ lemon

  • kosher salt, to taste

Directions

  1. In a dry skillet over medium heat, toast ½ cup of walnuts until golden and fragrant. Then remove from heat.

  2. In a food processor, pulse the toasted nuts until they’re completely broken down. Add 2 cloves of garlic cloves and ¾ cup of extra-virgin olive oil; pulse until garlic is finely chopped.

  3. Thoroughly wash 2 cups of arugula under cool, running, drinkable water.

  4. Add the herbs, ½ cup grated Parmigiano-Reggiano, and juice from ½ lemon  and process until smooth in your food processor. Stop and scrape down the sides with a rubber spatula and process again until well blended.

  5. Taste and add kosher salt if needed—the Parmigiano-Reggiano is naturally quite salty, so you often won’t need to add much extra salt!

  6. To store in the fridge, put pesto in a container and top with a layer of extra-virgin olive oil. To store in the freezer, scoop the pesto into an ice cube tray and freeze into cubes. Your future self will thank you kindly.

Recipe By

Michelle Aronson
of Farmbelly

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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