Ridiculously Luscious Arugula Pesto




Yield 2 servings



  1. Pre-heat your oven to 300 degrees F. Place the walnuts on a shallow baking pan, drizzle with just a 1/2 tsp of olive oil and sprinkle with salt. Toss to coat. The oil will help the salt adhere to the nuts. Place in hot oven and bake 10 - 12 minutes, or until toasty but not burnt. Shake the pan occasionally to ensure even browning. Remove from oven and allow to cool. If you toast extra nuts, they'll keep in an air tight container in the fridge for up to a week.
  2. Put everything into a food processor. Process until blended and smooth.
  3. Serve with crackers (I like Fig & Olive Raincoast Crisps), fresh mozzarella and shaved radish. Or, toss in pasta or spread on toast. It pretty much goes with anything.
  4. Eat.

Recipe by She Eats at