Tasty as either a sauce or a spread, this pesto goes great with roasted or grilled chicken, goat cheese, roast beef, dry-cured ham, or tossed with some pasta for a quick weeknight dinner.
This recipe was featured as part of our Sandwich Spreads photo gallery.
- 3/4 cup shelled walnuts
- 2 cups arugula
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- Pinch of kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
1Place the walnuts and arugula in a food processor fitted with a blade attachment and pulse several times until combined.
2Add the mustard, vinegar, and salt, plus pepper to taste. With the machine running, slowly pour in the olive oil and process until the mixture is smooth but thick.
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