This simple recipe packs a peppery punch.
“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.
Ingredients
Directions
Step 1
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.
photo by: Christine Han food styling by: Olivia Anderson