Chef Nick Pellegrino's Arugula Pesto 6/16/14 - WSMV News 4

Chef Nick Pellegrino's Arugula Pesto 6/16/14

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4 cups packed fresh arugula

4 cloves fresh garlic pealed

1 cup extra virgin olive oil

2 tablespoons toasted walnuts

½ cup freshly grated parmesan cheese

salt and pepper to taste\

In a food processor or blender place arugula and walnuts. Run till almost smooth and slowly add olive oil. Add the garlic and parmesan cheese. Blend for at least 30 seconds till combined. Season with salt and pepper. Pesto will keep in a tightly sealed container in fridge for at least 2 weeks. Can be used as a pasta sauce, a topping for vegetables or as a dip.


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