Arugula Pesto

When you have more

Ingredients 

• ▢ 4 cups baby arugula, packed

• ▢ 1/2 cup fresh parsley, packed

• ▢ 1/2 cup walnuts

• ▢ 1/2 cup grated Parmesan cheese, or Pecorino Romano

• ▢ 1 clove garlic

• ▢ 1/2 lemon, juiced

• ▢ 1/2 teaspoon salt

• ▢ 1/8 teaspoon black pepper

• ▢ 1/4 cup extra virgin olive oil

Instructions 

• Combine all the ingredients except the olive oil in a food processor. Pulse until finely chopped, scraping down the sides a few times as needed.

• With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.

• Add more olive oil or water as needed to reach desired consistency.

• Transfer to a bowl and use as desired.

Notes

—Pesto will keep in the refrigerator in an air-tight container for up to 1 week.

—Freeze the pesto in ice cube trays for longer storage. Once frozen, transfer to a freezer-safe bag for up to 6 months.