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Arugula Walnut Pesto
Prep Time:
20
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
A delicious twist on the normal pesto recipe. Arugula and toasted walnuts blended with garlic and cheese for a great pasta topper!
Equipment
1
Food Processor
Ingredients
1
cup
walnuts
3
cups
baby arugula
1
clove
garlic
,
minced
½
cup
Pecorino cheese
,
grated
½
cup
Parmesan cheese
,
grated
¼
cup
olive oil
1
cup
hot pasta water
½
cup
heavy cream
Kosher salt
Big fat finishing oil
Instructions
Lay out walnuts on a sheet pan and roast them for about 6 minutes at 350 degrees. Watch them closely and turn them once half way through.
Combine walnuts, arugula, cheeses, and garlic in a food processor and pulse until it’s a rough paste.
Drizzle in olive oil and pulse again.
Add pesto to a small pan and add about 1 cup of hot pasta water to the pan. Stir well.
Bring to a simmer, stir in cream, and continue to simmer. Season with salt and pepper.
When pasta is done, drain it and add it straight to the pesto.
Serve with a drizzle of finishing oil and extra grated cheese.
Notes
Recipe from
Cook Like a Rock Star
.
Nutrition
Serving:
1
bowl
|
Calories:
343
kcal
|
Carbohydrates:
4
g
|
Protein:
9
g
|
Fat:
33
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
37
mg
|
Sodium:
242
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
632
IU
|
Vitamin C:
2
mg
|
Calcium:
237
mg
|
Iron:
1
mg