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Sundried Tomato, Arugula and Walnut Pesto
Servings
8
Author
Sonia! The Healthy Foodie
Ingredients
2
cups
arugula
¾
cups
sundried tomatoes
½
cup
walnuts
¼
cup
olive oil
2
tbsp
fresh Parmesan cheese
Salt and pepper to taste
Juice of one lime
Instructions
Add all the ingredients to the bowl of your food processor and process until you get a creamy and homogeneous paste, about 1 minute.
You might have to scrape the sides once or twice.
Transfer to an airtight container and store in the refrigerator for up to 3 weeks.
Pesto might get really thick in refrigerator, you can add a little bit of olive oil or water to loosen it up when using.
If adding water, add only to the amount you are going to be using immediately.