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Brighten up a peppery arugula-walnut pesto with bits of tangy sun-dried tomato.

Recipe courtesy of Food Network Kitchen

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Walnut, Arugula and Sun-dried Tomato Pesto

Total:: 10 min
Active:: 10 min

Yield:: about 1 cup

Level:: Easy

Ingredients

1/3 cup lightly toasted walnuts
3 cups loosely packed arugula
1/2 teaspoon chopped garlic
1/2 teaspoon orange zest
1/2 teaspoon chopped fresh thyme
Kosher salt
1/2 cup coarsely grated Grana Padano
1/2 cup extra-virgin olive oil
1/4 cup chopped sun-dried tomatoes

Directions

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.

Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the oil and process until combined.

Transfer to a bowl and stir in the sun-dried tomatoes.

My Private Notes

Name: Walnut, Arugula and Sun-dried Tomato Pesto
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 1 cup
Ingredients: 1/3 cup lightly toasted walnuts; 3 cups loosely packed arugula; 1/2 teaspoon chopped garlic; 1/2 teaspoon orange zest; 1/2 teaspoon chopped fresh thyme; Kosher salt; 1/2 cup coarsely grated Grana Padano; 1/2 cup extra-virgin olive oil; 1/4 cup chopped sun-dried tomatoes