Arugula and walnut pesto from The Food Lab: Better Home Cooking Through Science (page 710) by J. Kenji López-Alt

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Notes about this recipe

  • foodgloriousfood on February 27, 2023

    I have an over abundance of arugula in my garden. This was pretty good. I did enjoy the toasted walnuts in it. Topped a white bean fennel soup with it. I added a heap more lemon than the recipe specified.

  • cgirl6 on October 11, 2021

    Excellent with a slow roasted salmon, without the parm.

  • JulieQC on January 20, 2019

    Very tasty. Great for a simple pasta/parmesan/cherry tomato & toasted walnut salad.

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