Makesabout 1 cup
- Active time:15 min
- Start to finish:15 min
December 2008
The peppery bite of arugula (left over from Arugula, Bacon, and Gruyère Bread Pudding) blends with walnuts, garlic, and olive oil into a pesto-like sauce with unlimited potential. We love using it as a topping for grilled steak or roasted fish. It’s equally delicious tossed with pasta or steamed vegetables.
-
2
garlic cloves
-
1
cup
walnuts (3 1/2 oz), toasted (see Tips) and cooled
-
3
oz
arugula (4 cups packed)
-
1/4
cup
olive oil
-
5
tablespoons
water
-
With motor running, drop garlic into food processor and finely chop. Add walnuts and pulse until coarsely chopped. Add arugula and pulse until finely chopped. With motor running, add oil in a slow stream until mixture forms a paste, then add water and 1/4 tsp each of salt and pepper, blending until combined. Season with salt.
Cooks’ note: Sauce keeps, chilled, in an airtight container 1 week.
