Here’s a little known secret: pesto can be made with a plethora of different ingredients. As long as you have something green and leafy, a nut, a cheese, and a cooking oil you can mix and match the variety of each thing. This version replaces the traditional basil and pine nuts with arugula and walnuts. It’s a cheaper, more plentiful option, and it has a fresh, peppery flavor.
Ingredients:
2 cups packed fresh arugula leaves, rinsed and dried
1/4 cup roughly chopped walnuts
4 medium garlic cloves
1/3 cup extra-virgin olive oil
1/2 cup finely grated fresh Parmesan cheese
2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Method:
Add the arugula, walnuts, and garlic to a food processor. Pulse until finely chopped (about five 1-second pulses), scraping down the sides as needed.
With the processor running, slowly drizzle in the olive oil through the feed tube. Process until smooth, stopping to scrape the bowl if needed.
Add the parmesan and lemon juice. Pulse just until combined. Season with salt and pepper to taste.
Transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 6 months (a resealable bag works great—press it flat for faster thawing).
Adapted from Serious Eats