Roasted Garlic & Arugula Pesto Recipe

Emily Woody

INGREDIENTS (This recipe makes four 250 ml jars of pesto)

10 oz arugula

4 oz parmesan

4 oz walnuts

5 roasted garlic cloves (medium sized)

2 cups (500 ml) olive oil

1.5 tsp salt



Add half of the arugula and all of the other ingredients into a food processor. 

Blend until smooth.

Add the remaining arugula and blend until smooth

Pour your pesto into your jars and store them in the fridge. If you want to store them for use later store them in the freezer.