Pasta With Arugula Pesto

Pasta With Arugula Pesto
This simple, versatile pesto requires only a handful of ingredients—so make sure they're good quality. Giulia Scarpaleggia
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To make this pesto, all you need is a bunch of arugula, some excellent extra virgin olive oil (even better if delicately peppery, to match arugula’s bite), walnuts, and grated Parmigiano Reggiano. As you can see, this is a very short list of ingredients, but make sure to choose good quality ones.

Read the recipe through before you make it. While you can blend the olive oil, walnuts, and arugula together in a food processor, make sure not to add the grated Parmigiano Reggiano until afterward, when you’ve already scraped your pesto into a bowl. This is to avoid overheating the cheese, which would change the pesto’s texture and flavor.

Giulia Scarpaleggia
Giulia Scarpaleggia
Author
Giulia Scarpaleggia is a Tuscan-born and bred food writer, food photographer, and author of five cookbooks, including “From the Markets of Tuscany.” She is currently working on her sixth cookbook. Find her online at her blog, JulsKitchen.com
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