Spicy Arugula Walnut Pesto

Sunday brunch. One of my very favorite times to eat. You get to sleep in as long as you want, eat an enormous amount of mostly breakfast related food mid-day, and there's usually a cocktail on the side. What's not to love. My favorite part of brunch; catching up with old friends. It's good. Real good.

This weekend, my dear friend Morgan was in town and I was so happy to meet her at Bar Tartine for a lovely meal. Morgan is first a friend, but also a fellow blogger and food lover, which is one thing that has kept us (and our stomachs) connected for several years. 

Over our delicious meal and catching up, we talked about blogging and the some times lack of inspiration we face. I was thinking afterwards how I started doing the Cooking Cure in early March, and, well, I never finished. My hopes were, that it would inspire me and get me trying different things or prepping meals different ways. But let's get real, I am actually totally happy with my stuff right now. I really enjoy my oats for breakfast and abundance of salads for lunch. I think I do a darn good job prepping too.

So, I never finished the Cure thing. Totally OK with that. 

There's no time in life for doing things that aren't enjoyable right? Right.

And as soon as I came to the conclusion it was OK not to finish the Cure, it happened. 

Through all this thinking of lack of inspiration; I ended up finding some. 

In the form of pesto!

This is a twist on your traditional basil pesto. There is no cheese (VEGAN!).

 I used toasted walnuts instead of pine nuts. 

There's that lovely, potent garlic part of pesto you just can't leave out.

I added a bit of meyer lemon (mostly because I'm obsessed with them this time of year) to add some brightness. Then to top it off, I threw in some red pepper flakes for a kick. 

Blend it all together and you've got yourself some pesto. 

It is screaming spring. 

print recipe
Spicy Arugula Walnut Pesto
This pesto is perfect to kick up your scrambled eggs, toast, or pasta. Enjoy!
  • 4 cups arugula
  • 1 cup basil
  • 1 cup walnuts, toasted
  • 1 meyer lemon, zested a juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 3 cloves garlic
In a skillet over medium heat, toast the walnuts until fragrant, stirring as you go to ensue even toasting. Keep an eye on these as they can burn quickly. This should take about 5-10 minutes. In a food processor, add the garlic and salt and process to chop upIn a food processor, add the garlic and salt and process to chop up Add the walnuts, basil, lemon zest, lemon juice, and red pepper flakes, process on high and scrap down the sides as neededAdd the arugula and drizzle in the olive oil until smooth. Add more olive oil as needed depending on the consistency you prefer
Prep time: Cook time: Total time: Yield: 2 cups



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