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“This recipe comes from Trefethen vineyards. I addition to grapes, they grow walnuts on their land in the Napa Valley. I was lucky enough last year to receive a gift bag of their walnuts and it included this recipe. Yummy use of walnuts. Great on toasted baguettes!”
READY IN:
20mins
YIELD:
2-3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the garlic in olive oil for about 5 minutes over medium heat.
  2. Loosely pack the arugula, walnuts, half the warm oil and garlic in a food processor. Grind into a paste.
  3. Add the nutmeg, salt and pepper, the cheese, any remaining arugula and the remaining oil and garlic.
  4. Pulse to a paste.
  5. Serve spread on a toasted baguette or as a sauce for chicken or pasta.

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