paste is formed, about 30 seconds, scraping down the
sides as necessary. Season to taste with salt and pepper.
Serve immediately, or store in a sealed container in the
refrigerator for up to 5 days.
ARUGULA AND WALNUT PESTO
MAKES ABOUT 1½ CUPS, SERVING 4
3 ounces (about 4½ packed cups) arugula leaves
1 medium clove garlic
3 ounces (about ¾ cup) toasted walnuts
2 ounces Parmigiano-Reggiano, grated (about 1 cup)
2 sun-dried tomatoes packed in olive oil
1 teaspoon grated lemon zest and 2 teaspoons juice (from
1 lemon)
½ cup olive oil
Kosher salt and freshly ground black pepper.
Blanch and chill the arugula and garlic as directed in step
1 of Classic Genovese Pesto (here); drain and squeeze
out the excess liquid as in step 2.
- Transfer to the bowl of a food processor, add the nuts,
cheese, sun-dried tomatoes, lemon zest and juice, and oil
and process until a paste is formed, about 30 seconds,
scraping down the sides as necessary. Season to taste
with salt and pepper. Serve or store as in step 4.