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