- 1 1/2 cups arugula, packed
- 1/3 cup walnuts, roughly chopped
- 3 garlic cloves, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons parsley
- 1/2 teaspoon red pepper flakes
- 3 teaspoons parmesan, grated
- 2 lemons
- salt and pepper
- Add arugula, walnuts, garlic, parsley, red pepper flakes to food processor.
- Using a microplane, grated peel of both lemons into food processor.
- Process until forms a paste, slowly add olive oil and the juice and pulp of the lemons while machine is running.
- Process until well blended. With machine stopped, add salt and pepper to taste. If mixture is too thick, you can add more olive oil or warm water. Add grated parmesan.
- Keep in air tight container in the refrigerator. To keep the pesto fresh, top off with olive oil before storing.
By Erin Dishes
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/
