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Shepherd Moon Farm

Arugula Pesto & Pasta


Combine walnuts, garlic, arugula, and basil in a blender or food processor fitted with the stainless steel blade. Measure olive oil. Pulse vegetables until mixed but coarse, then run while adding olive oil in a very thin stream. When this mixture is ready, cover and refrigerate (or you may wish to freeze it at this point for thawing and serving at a later date.)

Grate cheese and stir together with salt and cayenne. Stir this mixture into the pesto just before adding to the hot, drained pasta. (Save about 1/4 c. of hot pasta water, in case this sauce needs thinning.)