Arugula walnut pesto pasta

After so many years of cooking and baking, I finally purchased a food processor. I have successfully avoided this purchase up to now since I have a blender, an immersion blender, and mini food processor, and somehow I managed to make do with those whenever I needed to do chopping. But I see all sorts of uses for my new kitchen gadget – salsa, cole slaw, carrot salad, and even pie dough – in the near future!
The first thing I used the processor for was this pesto, and I was very happy with it. It took less than a minute for this pesto to come together, and it was so much better than the pesto you can buy in a jar in the grocery store!

_MG_47872 cups (about 3 oz) arugula
1/4 cup chopped fresh basil
3/4 cup toasted walnuts
1/2 cup extra-virgin olive oil
2-3 cloves garlic, quartered
1/4 teaspoon kosher salt, plus more to salt pasta water
3 tablespoons grated Parmesan, plus extra to serve
Freshly ground black pepper, to season
1 pound spagetti

In the bowl of a food processor, blend arugula, basil, toasted walnuts, olive oil, garlic, salt and a few grinds of pepper until well combined and smooth. Feel free to add extra olive oil if the pesto feels too thick or chunky.

Place a large pot of salted water over medium-high heat and bring to a boil. Add pasta and to cook to al dente. Drain and place back in pot. Fold in pesto. Serve hot in your favorite bowls with a generous sprinkling of Parmesan over the top of each bowl.

Recipe adapted from


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