Arugula pesto with walnuts and sun-dried tomatoes

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 200 gr.

The base of this pesto is fresh arugula. Its peppery flavor is perfectly complemented by walnuts and sweet-tart sun-dried tomatoes. Prepare the pesto just before serving by blending all ingredients except the tomatoes. Stir them into the finished sauce until the chunks are noticeable. Arugula pesto makes a wonderful addition to grilled meats, pasta, or any other dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup lightly toasted walnuts
3 cups loosely packed arugula
0.5 tsp chopped garlic
0.5 tsp orange zest
0.5 tsp chopped fresh thyme
0.5 cup coarsely grated Grana Padano cheese
0.5 cups extra-virgin olive oil
1/4 cup chopped sun-dried tomatoes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: arugula, sun-dried tomatoes, pesto sauce, walnuts, grana padano cheese, Orange zest, thyme

Cooking the dish according to the recipe:

Place the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme, and 1/4 teaspoon salt and pulse until finely chopped.
Add the Grana Padano and pulse until evenly distributed. With the food processor running, slowly pour in the olive oil and pulse until fully incorporated.