- 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)
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.
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.