Peppery Arugula & Walnut Pesto

1. 1
   roast · ~2 min

   Toast the walnuts until fragrant.

   Place walnuts in a small dry pan over medium heat. Shake or stir frequently until lightly golden and aromatic, about 2 minutes. Remove from heat and let cool completely.

   TIPWatch closely — walnuts burn quickly. Cool them fully before blending so they don't wilt the arugula.
2. 2
   mix · ~1 min

   Pulse walnuts and garlic to a coarse meal.

   In a food processor, combine the cooled walnuts and peeled garlic clove. Pulse 5-6 times until roughly chopped and sandy, not a paste.

3. 3
   mix · ~1 min

   Add arugula, cheese, salt, and pepper.

   Add the arugula, grated parmesan, salt, and black pepper to the food processor. Pulse a few times to combine, then scrape down the sides.

4. 4
   mix · ~1 min

   Stream in olive oil while blending to form the pesto.

   With the food processor running, slowly pour in the olive oil in a thin, steady stream. Blend until you reach your desired consistency — slightly coarse and textured, not completely smooth. Stop to scrape down the sides once or twice.

   TIPFor a looser pesto, add another tablespoon of olive oil. For pasta, thin it further with a splash of starchy pasta water later.
5. 5
   mix · ~1 min

   Stir in lemon juice and adjust seasoning.

   Transfer the pesto to a bowl. Fold in the fresh lemon juice with a spoon. Taste and add another pinch of salt or pepper if needed.

   TIPThe lemon brightens the peppery arugula — don't skip it. Add it by hand after blending to keep the flavor fresh and sharp.
6. 6
   serve

   Serve immediately or store for later.

   Toss with hot pasta, spread on grilled bread, or dollop over roasted vegetables. To store, transfer to a clean jar, smooth the top, and cover with a thin layer of olive oil. Refrigerate up to 5 days.

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