Arugula and Walnut Pesto

By miss5elements

Can be made in a food processor: simply combine the ingredients and blend 20-30 seconds to a coarse paste. Chef Michela Larson prefers crushing them in a mortar and pestle, however – a slower process, which she finds results in a more aromatic, flavorful pesto.

A spoonful of this is the perfect accompaniment to halibut or other mild-flavored fish.

Ingredients

• 1 small clove garlic, peeled
• 1/2 t kosher salt
• 1/2 c walnuts
• 2 c packed fresh arugula leaves
• 1/2 c packed fresh basil leaves
• 1/3 c EVOO, plus more for storing
• 2 T grated Parmesan cheese
• 1 T fresh lemon juice

Details

Servings 1
Adapted from oprah.com

Preparation

Step 1

1. Place garlic& salt in a mortar.
2. Add about 1/3 of the walnuts, arugula, basil, & EVOO.
3. Using a pestle, crush ingredients against bottom & sides of mortar until a coarse paste forms.
4. Working in batches, add another 1/3 of the walnuts, arugula, basil, & EVOO, crushing as directed.
5. Repeat with remaining batch.
6. Stir in Parmesan & lemon juice; transfer to an airtight container, cover w/ a layer of EVOO, & refrigerate up to 3 days.