Arugula Pesto with Walnuts: The Recipe Ready in Ten Minutes

• Preparation time: 10 minutes
• difficulty: Bassa

How to make arugula and walnut pesto

Making the sauces we use for pasta at home not only saves money but also allows us to eat healthily and with high-quality ingredients. We've seen together how to prepare the traditional Pesto alla Genovese with basil and a tasty zucchini pesto, today instead we will explain to you how to prepare easily a delicate, tasty sauce rich in important properties for health: arugula and walnut pesto.

Perfect as a pasta sauce, Arugula and walnut pesto is a very versatile sauce in the kitchen, also excellent as an accompaniment to soups and grilled vegetables and spread on croutons. A tasty preparation taken from "Veganish”, the cookbook by vegan chef Mielle Chénier-Cowan Rose where you can find over 100 plant-based recipes, easy to prepare.

Ingredients

• 1 clove of garlic, finely chopped
• ½ teaspoon salt
• I succo di 1 limone
• ½ cup toasted walnuts
• 2 cups chopped arugula leaves
• ½ cup olive oil

Preparation

• Mix and leave the garlic clove, salt and lemon juice to marinate for about 10 minutes;
• After this time, pour everything into a food processor and also add the toasted walnuts and chopped rocket leaves;
• Turn on the food processor and blend in the olive oil;
• Once the sauce has reached a creamy consistency, add salt to taste. and lemon (to taste) and serve.

An advice

According to your taste, replace the walnuts with pumpkin seeds.

Read also: 

• Pistachio Pesto: The Original Recipe
• Carrot Pesto: The Recipe That Recycles the Peels
• Spinach pesto, a healthy recipe that uses up leftovers.
• Sun-dried tomato pesto ready in ten minutes