Shopping List

Walnut & Arugula Pesto

Walnut & Arugula Pesto


  • ¼ cup walnut halves
  • 3-4 cups loosely packed arugula
  • 4 tbsp. freshly grated Parmigiano-Reggiano
  • 1 medium clove garlic
  • 4 tbsp. O&CO. Affiorato Olive Oil
  • ¼ - ½ tsp. O&CO. Fleur de Sel
  • Freshly ground black pepper


  1. In a small skillet over medium heat, toast the walnuts, stirring often, until fragrant and lightly browned. 
  2. When they are done, put them on a plate to cool. 
  3. When cooled, transfer them to a food processor. 
  4. Add the arugula, Parmigiano and garlic and process until the mixture is very finely chopped, about 1 minute. 
  5. With the motor running, slowly add the olive oil until well mixed. 
  6. If the mixture seems too thick, you can thin it with a bit of water or chicken stock or a little more olive oil. 
  7. Add salt and pepper to taste

Serving Suggestions

  • As a pasta sauce, with grilled chicken, with grilled salmon, shrimp or white fish, as a spread, for bruschetta or add a spoonful to soups, stews, rice, risotto or grilled veggies.
*Note: You may also substitute the traditional pignoli or pine nuts for the walnuts.