WATERTOWN, New York (WWNY) – It’s a simple and very versatile recipe.
Chef Chris Manning shows us Arugula Walnut Pesto. It’s not only good as a pasta sauce, but he also mixes a quarter cup of it with a cup of mayonnaise and uses it as a condiment for sliders.
He also uses it to top off a grilled pork chop.
“This is great with anything,” he said. “You can go crazy.”
You can keep it in a sealed container in the fridge up to a week. Just drizzle some olive oil on top to keep it fresh.
Arugula Walnut Pesto
– 1/2 cup walnuts, toasted
– 3 cloves garlic
– 1/2 cup shredded parmesan cheese
– 4 cups arugula, packed (5-ounce package)
– 1 cup parsley
– 1/2 cup olive oil
– Salt & pepper to taste
Pulse walnuts, garlic, and parmesan in a food processor until chopped. Add arugula a cup or two at a time and pulse after each addition. Add parsley and pulse until chopped.
Add olive oil slowly and pulse until mixture is well blended.
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