Arugula Pesto
Prep time: 10 mins
Total time: 10 mins
  • 2 cups arugula leaves slightly packed
  • ½ cup extra virgin olive oil
  • ¼ cup walnuts
  • ½ cup grated dubliner cheese (I really like Kerrygolds dubliner cheese in this but you could sub parmesan or any other hard cheese really. And it isn't just grass fed but it's incredibly delicious in this so I hope you don't skip out on it. If you don't want any dairy then you could skip this and just add extra salt)
  • 3 medium cloves of garlic peeled
  • salt to taste
  1. Place arugula, walnuts, dubliner cheese, garlic and salt into a food processor and process until a paste is made.
  2. Add in half the olive oil and pulse until incorporated.
  3. Once fully incorporated add in the remaining olive oil and pule again, scrapping down the sides of the food processor until fully incorporated and mixed.
  4. Place pesto in a small mason jar or container and store in the fridge for 4-6 days.
If your using good extra virgin olive oil (which I hope you are) it should solidify in the refrigerator. Don't worry about it solidifying, it does that. Simply remove it from the fridge and let it come closer to room temperature and as it does it will begin to melt. If you want to speed it up you can stir it on occasion. Whenever you think it's ready go ahead and spoon it on whatever you like.
Recipe by Slim Palate at