Maybe it was especially flavourful because it was FRESH, maybe it was the walnuts. Whatever the case this pesto converted the anit-pesto eater in my life and thus earned the title of Presto Pesto.


  • 3 cups arugula
  • 1 cup parsley
  • 2 cloves garlic
  • 1/2 cup toasted walnuts
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • grated nutmeg
  • 1 cup extra virgin olive oil
  • 3/4 cup Parmesan cheese


  1. Chop and toast walnuts.
  2. Add arugula to blender, bit by bit until all chopped.
  3. Add parsley in the same manner.
  4. Add walnuts, salt, pepper and nutmeg to the blender.
  5. Mince cloves and add the blender. (I didn’t heat the garlic).
  6. Once pureed, gradually pour the olive oil in until smooth.
  7. Lastly, add parmesan.

I used the pesto immediately for this Orzo Salad. The rest I froze in portion size packets.

Inspired by Baked Bree.