Recipe courtesy of Food Network Kitchen

Walnut, Arugula and Sun-dried Tomato Pesto

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
Brighten up a peppery arugula-walnut pesto with bits of tangy sun-dried tomato.



  1. Put the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme and 1/4 teaspoon salt and pulse until finely chopped. 
  2. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. 
  3. Transfer to a bowl and stir in the sun-dried tomatoes.