This recipe is just so California. This is actually more instinct than recipe. I usually eyeball it and add 1 part walnuts to 4 parts arugula. This is a nutty, chunky pesto. If I was going to add Parmesan or Pecorino Cheese I'd probably ease back on the nuts a little. Same goes for when I do a more traditional pesto of pine nuts and basil. My great friend Chef Matt went to culinary school in Italy where he learned to make the world's greatest pesto. He says to never toast your nuts, use good olive oil, and fresh herbs.

I kept it raw on the show and mounded little balls of the pesto and served them on heirloom tomatoes. It was a killer combination. But feel free to use pesto in a variety of ways like in pasta, stuff into veggies, atop proteins, or as a dip for sliced veggies and crackers.

INGREDIENTS