P had made some arugula pesto last week to put on pizza. To be honest, I wasn't such a fan. The pepperyness of the arugula really came through, but it tasted a little bitter. I wanted to make a pasta dish for dinner, and I realized that I could temper the arugula with the brightness of lemon, and add nutty creaminess with walnuts. I love walnut pesto, but all those nuts and cream aren't exactly the epitome of health, and fits better into a fall or winter menu. This pesto is bright and sunny, just like summer, but gets added depth of flavor from the nuts. This would also work well with leftover basil or parsely pesto I imagine. We ate this with just a crumbling of fresh ricotta, which made it even extra delicious. Leftovers in my lunchbox tomorrow!
I'm quite pleased with how this turned out, so I'm submitting it to Presto Pasta Nights.
Arugula, Lemon and Walnut Pesto
1 cup arugula pesto (made from arugula, pine nuts, olive oil and lemon juice.)
1 c walnuts, toasted
zest and juice of 1/2 a lemon
1/4 c fresh ricotta
salt and pepper to taste
put pesto, lemon juice and zest, ricotta in to a food processor. blitz. add walnuts, blitz till they are incorporated, but still slightly chunky. season to taste.
serve over pasta, spread on bread, on pizza, etc.