Lemony Arugula and Walnut Pesto
Bright, fresh and flavor-packed, this lemony arugula pesto is made with toasted walnuts, parmesan cheese, garlic and olive oil.
Servings: 4
Calories: 344kcal
Ingredients
- 3 cups arugula packed
- 1/2 cup coarsly chopped walnuts toasted
- 2 cloves garlic
- 1/4 cup grated parmesan cheese
- 1/2 cup olive oil
- 1/4 cup lemon juice and zest from one lemon
- salt and pepper
Instructions
- In a food processor pulse the arugula, walnuts, garlic, parmesan cheese, and olive oil. Scrape down the sides of the food processor with a rubber spatula.
- Turn off the machine and add the lemon juice, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
Notes
This recipe yields between 1-1.5 cups of pesto.
- Can I freeze pesto?
Yes! Spoon the prepared pesto into an ice cube tray. Place the ice cube tray into the freezer for 3-4 hours or until frozen solid. Remove the frozen pesto cubes from the tray and place them in a ziplock freezer bag. Store in the freezer for up to 3 months. - Can I make pesto in advance?
If you make pesto too far in advance it can oxidize and turn brown. That said, you can make pesto up to three days ahead. To store it pour the pesto into a glass jar, top with ¼″ oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.
Nutrition
Calories: 344kcal | Carbohydrates: 4g | Protein: 3g | Fat: 37g | Saturated Fat: 5g | Sodium: 5mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg