Arugula Walnut Pesto
The recipes calls for:
1/4 cup walnuts 1 garlic cloves 1 1/3 cup arugula, packed 3 tbs olive oil 1 tbs water 2 tbs parmesan cheese dash of lemon juice 1/4 tsp salt 1/4 tsp pepper -- Toast walnuts in a small pan on medium heat. Make sure to keep stirring them so they don't burn. Toast for about 5 minutes. Let them cool. -- Add the walnuts, garlic, arugula, olive oil, water, cheese, lemon juice, salt and pepper to a food processor or chopper. Use what you have in your home. I had a mason jar leftover from our wedding favors that were perfect to hold the pesto. I used the pesto for a spaghetti squash meal. Yum! For this recipe just add a few more steps: -- Cook a medium spaghetti squash. See link. Let the squash cool. -- Scrape out the squash with a fork. -- Mix the spaghetti squash and the pesto mixture in a bowl. -- I heated up the spaghetti squash in the oven for about 5 minutes on 350 degrees and sprinkled a little extra parmesan cheese on top before putting it in the oven. You could also just pop it in the microwave for a little. Basil is one of my favorite flavors ever, but I must say this recipe and arugula substitute was really good and different. The toasted walnuts gave it such flavor.
