Hooray, it's pesto time! Yesterday I picked up the most beautiful arugula at the farmers market. Before I ate every single delicious, peppery leaf, I remembered to replenish my pesto supply with this zesty pesto.
I like the mix of more arugula than basil, and I like a thick texture, so it sticks to the pasta - my preferred being Barilla cellentani, pretty little corkscrews . You can toss some of the pesto with the pasta, or serve it on top, and let your guests swirl it around. Best of all, I use toasted walnuts, much less expensive than pine nuts, even if you can find them.
Makes 1 cup of pesto:
1/2 cup walnut pieces
2 medium cloves of garlic, peeled
1 cup packed arugula
1/2 cup loosely packed basil leaves
1/2 t. kosher salt
1/2 cup finely grated parmesan
1/2 cup olive oil, with a little more for drizzling
1 T, fresh lemon juice
freshly ground pepper
Toast the walnuts in a toaster oven and let cool.
Place the walnuts in a food processor and pulse until chopped well.
Add the garlic, parmesan, basil, arugula, olive oil and salt and pepper and pulse
until thick. Add the lemon juice and pulse one more time.
Keep in the fridge, well covered, or freeze for winter - if you can wait!