The name ‘pesto’ derives from the Italian word ‘pestare’, which means to ‘pound’ or to ‘crush’. Pesto was traditionally made in a pestle and mortar. Among the many other sauces that exist made in a similar way, I want to suggest you this one proposed by La Tavola Marche.
Arugula Walnut Pesto – Pesto di Rucola
- 2 big handfuls of arugula, cleaned
- 1-2 cloves garlic
- small handful of walnuts, crushed
- extra virgin olive oil, as needed
- lemon juice of half – 1 full lemon
- small handful parmesan cheese, grated
- salt & pepper to taste
See on latavolamarche.blogspot.it
I am passionate about Le Marche Region in Italy, follow me to discover it.
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