“Olive oil and walnuts add healthy fats to this versatile condiment,” says Denver-based recipe developer Julia Heffelfinger. It can be stored in the fridge for up to one week.
packed baby arugula
packed basil leaves
walnut pieces, toasted
Parmigiano Reggiano, finely grated
freshly squeezed lemon juice
crushed red pepper
extra virgin olive oil
In a food processor, pulse the arugula, basil, walnuts, parmesan, lemon juice, garlic, and crushed red pepper until finely chopped. With the machine running, stream in the olive oil until incorporated. Season with salt and black pepper. Transfer to a small bowl.