- Twin Springs Fruit Farm
Arugula Pesto
Author: From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman
Ingredients
½ cup (2 oz/60 g) walnut pieces (I like them lightly toasted)
1 garlic clove, minced
2 cups (2 oz/60 g) packed TSFF arugula leaves
½ cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil
Instructions
In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp. salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.