• Cooking Time:
  • Servings: 3/4 cup
  • Preparation Time: 20 min.


I found a Red Pepper Pesto recipe at, and before I knew it it turned into something else. Yesterday I picked greens from a friend's garden, and she told me that in Turkey, arugula is called 'rocket.' Since the peppers I used are from Turkey, it seemed just right.

You can use it on pasta or vegetables, on sandwiches, as a final touch for a soup, in an omelet or alongside fried eggs -- or a dip for fries, homefries...


  • 1/3 cup walnuts
  • 2 oz. arugula, or mixed greens -- young and tender
  • 4 oz. roasted red pepper, from a jar or homemade
  • 1/4 tsp chili-garlic sauce ("Rooster" or Lan Chi), adjust to taste or omit
  • 1/2 tsp kosher salt or 1/4 tsp table or sea salt
  • 1 Tb fresh lemon juice


  • Toast the walnuts over very low heat until fragrant.
  • Cut the tops of the greens coarsely; include tender stems.
  • Put all the ingredients in a food processor.
  • Run until you have a smooth puree.
  • Put in a container and store in the refrigerator. It keeps very well.

Categories: Savory  Spicy  Tangy 
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