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Arugula, Basil and Walnut Pesto


  • • ½ cup walnuts
  • • 3 cups arugula, loosely packed
  • • 3 cups basil, loosely packed
  • • 1/4 cup grated Parmigiano
  • • ¼ cup grated Pecorino
  • • 1 tablespoon lemon zest
  • • 2 cloves garlic, coarsely chopped
  • • 1 cup extra virgin olive oil
  • • Salt and freshly ground black pepper, to taste


  1. • Toast the walnuts in a dry skillet over medium heat until lightly browned. Allow to cool.
  2. • Bring a large pot of water to a boil. (You can use this water to cook pasta, if using, after you blanch the greens.) Blanch arugula for 10 seconds. Using a spider or large slotted spoon, transfer the arugula to an ice bath. Let cool. Remove the arugula from the ice bath and squeeze excess water from the leaves.
  3. • Put the arugula, basil, Parmigiano, Pecorino, walnuts, lemon zest and garlic in a food processor. Pulse to blend. With the machine running, slowly add in the olive oil. Process until smooth. Transfer to a bowl. Season to taste with salt and pepper.