Arugula & Cilantro Pesto with Walnuts
If you’re looking for an alternative to the regular basil-pine nut pesto, then this arugula and cilantro (coriander as we like to call it in India) Pesto is a refreshing change! Walnuts are often used even in traditional pesto, instead of pine nuts (as they can be expensive).
Prep Time
15minutes
Cook Time
10minutes
Prep Time
15minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Roughly chop the walnuts and place them in the bowl of the chopper attachment of the KitchenAid Pro Line Series, 5-SpeedCordless Hand Blender. Add the sliced garlic to the bowl too, and blend until they are powder-y in texture.
  2. Roughly tare the arugula & coriander leaves and add them to the bowl of the chopper, along with half the oil and blend until a paste-like consistency is formed. Add the remaining olive oil, salt & lemon juice and blend briefly, only to mix together these ingredients.
  3. Pour the pesto sauce into a bowl and stir in the grated Parmesan until it has dissolved into the sauce. Taste and adjust the seasoning. Store the pesto sauce in an air-tight glass jar. Pour some more extra virgin olive oil on the sauce in the jar, until it forms a thin layer on the sauce. It keeps for a few days, refrigerated.
Recipe Notes