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Arugula Pesto

From the recipe box Eamon’s recipes by

Ingredients

2 cups packed arugula leaves, stems removed
3 to 4 cloves garlic
½ cup olive oil
½ cup walnuts, lightly toasted and cooled
½ cup grated parmesan

Steps

  1. Place garlic, walnuts and arugula in a food processor and pulse briefly until the mixture appears coarsely chopped. With the processor running, add the oil in a slow drizzle. Remove mixture from processor and stir in parmesan.

This content is from the Eamon’s recipes collection.

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