Arugula Pesto

Condiments and Sauces

Recipe courtesy of Cafe Degas

Serves 2 to 4

  • 1/2 cup walnuts
  • 2 cups arugula, stems removed
  • 2 cloves garlic
  • 6 oz. olive oil
  • 1/2 cup grated parmesan cheese
  • sea salt and fresh ground pepper

Arugula Pesto

 Arugula Pesto

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Preheat oven to 350˚F.
Toast walnuts on a cookie sheet for 7-10 minutes; allow to cool.

Put arugula leaves in a food processor with peeled garlic. Process until smooth, scraping down the insides of bowl once or twice. Add walnuts and process until smooth. With machine running, add olive oil in a slow stream. Transfer mixture to a bowl and stir in cheese by hand.
Season to taste with salt and pepper.

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