• Katherine Arthurs

Arugula Lemon Pesto with Walnuts

Happy Meatless Monday! This is the perfect summer pasta dish -all the freshness of the season.

Garlic, Lemon + Arugula pair so well together. The lemon gives it such unexpected zing + the peppery arugula + walnuts...oh that raw garlic is amazing with the olive oil.

This would be amazing over grilled chicken, added to a salad + flank or skirt steak.

Arugula Lemon Pesto with Walnuts

1/2 cup extra virgin olive oil

1 garlic clove

1 large handful fresh arugula

2 tablespoons fresh dill

zest of 1 lemon

2 tablespoons walnuts

1/2 teaspoon each salt + pepper

3-6 basil leaves for garnish

Combine everything except the basil in a food processor or blender. Blender until smooth. Taste test for salt - add a pinch if needed.

Pour over cooked + hot pasta.

Can be stored in an air tight container in the refrigerator for 1 week or in the freezer for 3 months.