Pesto is traditionally made of Fresh Basil, Garlic, Parmesan, Olive Oil, and Pine Nuts. Originally, all ingredients were roughly chopped and pounded into a paste using a Mortar and Pestle. Thank goodness most of us at home cooks own a food processor now. Today we have many variations of the lovely and fragrant sauce. The French version, Pistou, substitutes tomatoes for pine nuts. A version from Calabria includes grilled Bell Peppers, and tons of Black Pepper. Another version from Sicily also adds Tomatoes, and substitutes Almonds for Pine Nuts. My version? My version includes Arugula, Walnuts, Garlic, Parmesan, and the best quality Extra Virgin Olive Oil you can find.
Prep Time: 5 minutes
Cook Time: 5 minutes
- 3-4 heaping handfuls of Fresh Arugula
- 1/4 cup-1/2 cup GOOD QUALITY Extra Virgin Olive Oil
- 1/4 cup Walnuts
- 2 Tbsp. Shaved Parmesan
- Salt & Pepper to taste
- Combine 1 handful of Arugula, walnuts, garlic, salt & pepper, and 1/4 cup Extra Virgin Olive Oil in food processor.
- Blend into paste.
- Slowly add the remaining Arugula, Olive Oil, and Parmesan until desired consistency is acheived.
- Once all the ingredients are combined, taste and double check for seasoning.
- Store in an airtight container in the refrigerator and enjoy for up to 1 week.