Walnut Arugula Pesto

Walnut Arugula Pesto is a delicious side dish or main dish made with fresh herbs, pasta and cheeses. It’s a fantastic way to showcase the herbs in your garden.

How Many Ways Can I Use A Homemade Pesto?

There are so many ways you can use this fresh-from-the-garden treat.  We already know that pesto and pasta are perfect for each other, right? Check out the other delicious ways you will enjoy this easy homemade recipe.

• Use it as an appetizer with your favorite fresh breads
• Top or stir it to your favorite homemade soups
• Drizzle the pesto over grilled meat before you serve it
• Replace the tomato sauce in your favorite homemade pizza recipe with pesto sauce
• Spread it on one slice of bread before adding cheese to make a kicked up grilled cheese recipe.

With this amazing recipe, you can turn pasta into an incredible side dish or main course. Now that we’ve gone over the many virtues of making and using it, let’s gather the ingredients and make it together.

Walnut Arugula Pesto Ingredients:

• 1/3 cup walnuts
• 1 1/2 cups arugula
• 1 1/2 cups basil
• 1/2 cup grated Parmesan Cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup to a 1/2 cup Ricotta Cheese (according to your taste) 

How To Make Walnut Arugula Pesto

We start the recipe by toasting the walnuts. First, toast the walnuts in a skillet. You don’t need any oil in the pan to roast the nuts.  Place the nuts in a skillet and stir the nuts as the pan heats up. As you do this, keep the walnuts moving in the pan with a spatula (you don’t want them to burn) until they are toasted. When they are toasted they will release an aroma, remove the walnuts from the pan to a bowl and let them cool. After that, Pulse the cooled toasted walnuts in a food processor until they are finely ground.

Next, add the Arugula, Basil and salt to the food processor, pulse until the ingredients are finely chopped. Add the grated Parmesan Cheese to the food processor and pulse until the Parmesan is incorporated into the other ingredients in the food processor bowl.

Slowly pour the olive oil into the food processor lid opening while you pulse the ingredients together. Remove the pesto from the food processor to a bowl and stir in the ricotta cheese. This recipes makes about 1 cup pesto. 

Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!

Pennsylvania Dutch Hot Bacon Dressing...Herbed Tuna Salad…Pennsylvania Dutch Pepper Cabbage…Canned Green Bean Salad...Dill Sour Cream Cucumbers and Onions

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Walnut Arugula Pesto

Prep Time10 minutes mins

Course: Side Dish

Cuisine: Italian

Keyword: arugula, basil, Parmesan Cheese, pesto, ricotta cheese

Servings: 1 cup

Author: Mary Malone

Ingredients

• 1/3 cup walnuts
• 1 1/2 cups arugula
• 1 1/2 cups fresh Basil
• 1/2 cup grated Parmesan Cheese
• 1/4 cup Ricotta Cheese
• 1/2 cup olive oil
• 1/4 Teaspoon salt

Instructions

• Toast the walnuts in a skillet. You don't need any oil in the pan to roast the nuts. Place the nuts in a skillet and stir the nuts as the pan heats up. Keep the walnuts moving in the pan with a spatula (you don't want them to burn) until they are toasted. When they are toasted they will release an aroma, remove the walnuts from the pan to a bowl. Pulse the toasted walnuts in a food processor until they are finely ground.

  Add the Arugula, Basil and the salt to the food processor, pulse until the ingredients are finely chopped. Add the grated Parmesan Cheese to the food processor and pulse until the Parmesan is incorporated into the other ingredients in the food processor bowl.

  Slowly pour the olive oil into the food processor lid opening while you pulse the ingredients together.

  Remove the pesto from the food processor to a bowl and stir in the ricotta cheese. This recipes makes about 1 cup pesto.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!