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Arugula pesto with walnuts

pesto de roquette et noix de grenoble / arugula pesto with walnut
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Preparation

10 min

Cook time

Portions

1 1/2 cup

Level

easy

YOUR EVALUTION
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INGREDIENTS

  • 5 oz of Fresh Attitude Arugula
  • ¼ c. of toasted walnuts
  • 2 garlic cloves
  • ½ c. of parmesan cheese
  • Salt and pepper
  • 75 ml or more of olive oil (enough for a paste consistency)

METHOD

Place the nuts, garlic and parmesan cheese in a blender. Add the arugula and then the olive oil, salt and pepper and blend well. Adjust the seasoning.

Yields around 1½ c. of pesto.

TIPS

The pesto can be used as a seasoning on pasta or as a spread. It easily keeps for several days in a sealed jar. Or freeze in an ice cube tray that you then transfer into a freezer bag.

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