Presto pesto change-o….. I adore pesto but the price of pine nuts is insane!!! Not only is this version cheaper by using walnuts it also packs a healthy dose of more nutrients/vitamins and finishes off with a peppery punch from the arugula. Tip: ALWAYS and I mean ALWAYS roast or toast your nuts before using. The richness of the nut needs to be showcased by releasing their natural oils through the baking process.
- 4 C basil
- 2 C arugula
- 3/4 C walnuts
- 3/4 C extra virgin olive oil
- 3/4 C parmesan
- 3 garlic cloves
- 1 tsp kosher salt
Preheat oven to 375 degrees. Bake walnuts on a cookie sheet for about 10-12 min flipping half way through until nicely toasted. Keep your eyes on them as you do not want them to burn. Let cool for a couple min. Add to a food processor (or blender) with the salt, garlic and cheese. Pulse until well combined. Add the basil and arugula. Pulse again until little flecks of green appear. Slowly drizzle in the olive oil while blending on low speed. Use on pasta, sandwich spread, pizza sauce etc…..