- 2 cups fresh arugula
- 2 cloves garlic
- ½ cup parmesan cheese, finely grated
- ½ cup walnuts, toasted and chopped
- lemon juice and grated zest from one-half lemon
- ¼ cup Epicurean Butter Tuscan Herb Flavored Butter, melted
- ¼ cup olive oil
- salt, to taste
Arugula and Epicurean Butter Tuscan Herb Flavored Butter bring out the flavors of spring in this buttery pesto. It's perfect tossed with any kind of pasta, used as a pizza sauce, or spread on toasted bread.