Walnut, Arugula and Sun-dried Tomato Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 6
- Sodium
- 134
- Total: 10 min
- Active: 10 min
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.