Ingredients
Method
- Toast the walnuts over medium heat for 3-4 minutes until warm and fragrant. Remove from the heat and transfer to a plate to cool completely.
- While the walnuts are cooling, add the garlic to the bowl of a food processor and blend for 10 seconds to break up the garlic.
- When the walnuts are cool, add them to the food processor and blend again until they're broken down into very small pieces, 1-2 minutes.
- Add the rest of the ingredients, except the avocado oil and water, and blend on high for 1-2 minutes until the arugula is broken down. Scrape down the sides of the food processor as needed.
- With the food processor on medium speed, slowly drizzle in the avocado oil until the pesto becomes much thinner and starts to look like pesto.
- If it's too thick, add water one tablespoon at a time to thin it out to your desired consistency.
Video
Notes
- For extra depth, toast your walnuts until fragrant before blending, but be careful not to burn them. Walnuts can go from perfect to bitter quickly. - If you prefer a milder flavor, you can blanch the arugula briefly before blending to reduce its peppery bite. - To preserve the bright green color, add a pinch of ice cubes while blending, or ensure your food processor isn't running too hot.
- Store leftover arugula pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Store leftover arugula pesto in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in ice cube trays, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.