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Continued: Sunday Supper: Savory Tomato and Pesto Bread Pudding

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  • Last update: August 13, 2014 - 12:21 PM

Spicy Walnut-Arugula Pesto

Makes 1 1/2 cups.

Note: This is a spicier than usual pesto. From “A Mouthful of Stars,” by Kim Sunée.

• 2 c. packed arugula

• 1 c. tightly packed fresh basil leaves

• 1/2 c. tightly packed fresh mint leaves or flat-leaf parsley leaves

• 1 c. whole walnuts or raw almonds

• 2 garlic cloves, peeled

• 1 medium fresh jalapeño, stemmed (and seeded, if desired)

• 1/4 to 1/3 c. grated Parmigiano-Reggiano

• 1 tbsp. freshly squeezed lemon juice or white wine vinegar

• 1/2 tsp. salt

• About 1/3 c. extra-virgin olive oil


Combine arugula, basil, mint, walnuts, garlic, jalapeño, Parmigiano-Reggiano, lemon juice and salt in bowl of food processor and pulse to combine. Slowly drizzle in olive oil until well blended. Taste and add more olive oil, lemon juice or salt as needed.

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