Lately, I’ve been craving pesto but have gone through all of my basil pesto that I made and stored away last summer. Unfortunately, my basil hasn’t come in for major use. What has been plentiful lately at my grocery store has been fresh arugula. I decided to make a arugula and walnut pesto to fill my pesto cravings.
Just a few simple ingredients are needed to make this pesto – arugula, walnuts, garlic, olive oil, salt and Parmesan.
I think the garlic makes pesto.
I threw the arugula and garlic into the bowl of my Kitchenaid food processor. Let me just tell you, this food processor makes quick work of making pesto and anything else you toss its way. It has a permanent place on my countertop beside its stand mixer brother I use it so much.
This 13-cup food processor is a definite work-horse. With an external adjustable slicing lever, it makes using a food processor a whole lot easier for adjusting from thick to thin slices and then back again if needed. I have to admit, I had fun just slicing stalks of celery when I first got the food processor, just so I could watch it switch back and forth from thick to thin as I slid the lever.
I added in the walnuts, salt, and then poured olive oil through the ultra-wide feed tube of the food processor.
At the very end, I added Parmesan cheese, gave it one more quick pulse.
Doesn’t that look so fresh and delicious?
I think I could eat it every day.
For this recipe, I used the 13-cup work bowl. You could easily reduce the recipe and make in the 4-cup mini prep bowl if you are only making a small portion. This ratio of the ingredients will stay the same.
Here’s how I make it.
You really need this in your life.
Make it very soon.
Disclosure: I was provided the Kitchenaid 13-cup food processor for review. All opinions are 100% my own.Pin It