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Arugula Pesto

(recipe, Eamon Molloy)


  1. 2 cups packed arugula leaves, stems removed
  2. 3 to 4 cloves garlic
  3. ½ cup olive oil
  4. ½ cup walnuts, lightly toasted and cooled
  5. ½ cup grated parmesan


  1. Place garlic, walnuts and arugula in a food processor and pulse briefly until the mixture appears coarsely chopped. With the processor running, add the oil in a slow drizzle. Remove mixture from processor and stir in parmesan.