The Best Way to Use Up Lots of Fresh Arugula

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This is my number one recipe to make when u have a beautiful bouquet of fresh arugula sitting in the fridge. This vibrant pesto comes together in minutes and turns any bowl of pasta into a fresh, flavorful summer meal.

Ingredients (for 5-6 people):
80 g arugula (3 cups)
50 g walnuts (1/3 cup)
40 g parmigiano (1/2 cup)
10 g fresh basil (1/2 cup)
110 ml olive oil (little less than 1/2 cup)
salt to taste

Instructions:
1. Add the arugula, walnuts, garlic, Parmigiano Reggiano (or a bit of nutritional yeast for a vegan friendly option), basil, olive oil, and a pinch of salt to a food processor or mixer. Blend until smooth, scraping down the sides as needed.
2. Cook your favorite pasta according to the package directions until al dente. Reserve some of the pasta water before draining.
3. Toss the hot pasta with the arugula pesto, adding a splash of the reserved pasta water a little at a time until the sauce is smooth and creamy.
4. Serve immediately with extra grated Parmigiano, if desired.
Buon appetito!

#arugula #pesto #italianrecipes #foodrecipe
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