While pesto is traditionally made with basil, I love the idea of using other tender dark greens to make it. Namely spinach pesto. I decided to do things a little differently this time around by making arugula pesto.
Arugula is a spicy lettuce also known as rocket lettuce. It’s very tender, but pack enormous flavor. It’s perfect for pesto! I chose walnuts because I wanted a nut that could stand up to the strong flavor of arugula. Pistachios and pecans would be great with this as well!
Top chicken, salmon, pasta, or flatbread with this delicious pesto. You can even store it in an airtight container in the fridge for a couple of weeks, or freeze it.
2 cups arugula
1/2 cup toasted walnuts
2 cloves fresh garlic
3/4 cup extra virgin olive oil
1 tbsp kosher salt
Add arugula, walnuts, and garlic in a food processor. Pulse until finely chopped. With food processor running, slowly drizzle in olive oil until pesto has reached preferred consistency. Season with salt.