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Arugula Pesto

Author: From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman



  • 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


  1. 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.

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