Servings: 4 servings
Ingredients
- 25 g arugula
- 25 g walnuts
- 50 ml olive oil extra virgin
- 25 g Parmesan grated, 1 handful
- 0.5 lemon for the juice
- 1 pinch salt Celtic sea salt
- 1 clove garlic
Procédé
- Crush the walnuts in a mortar and toast them in a frying pan. You can do this without oil, as the walnuts release their own oil.25 g walnuts
- Meanwhile, press or grate the garlic. Grate the cheese (if using).25 g Parmesan, 1 clove garlic
- Combine all the ingredients in a small food processor and blend until you have a slightly coarse pesto.25 g arugula, 50 ml olive oil, 0.5 lemon, 1 pinch salt
- Reserve a little cheese or 1 tablespoon of nutritional yeast and a little olive oil so you can adjust the consistency after blending if needed.
Notes
The quantity for 4 servings is intended as an appetizer spread. If you use the pesto as a pasta sauce or in a salad, it makes 1 to 2 servings.
Cow's milk-free version: use 25 g of grated pecorino instead of Parmesan.
Dairy-free, paleo and vegan version: use 3 tablespoons of nutritional yeast flakes instead of cheese.
Equipment: (Small) food processor or immersion blender, small PFAS-free frying pan, garlic press, (four-sided) box grater.
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