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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Who says pesto has to be made with basil? We grow arugula in the garden and in the summer have it by the bushels. Besides making a salad, we've made some into pesto and it's a hit. It's a lot zestier than basil or parsley pesto, so a little goes a long way. Read more . Serve it with crispy Italian baguette slices. Ingredients:
4 cups packed arugula leaves (about 6 ounces) |
1/4 cup pine nuts, lightly toasted |
1/4 cup parmesan cheese |
1/4 cup extra virgin olive oil |
Directions:
1. Blend arugula, pine nuts, and Parmesan cheese in a food processor until almost smooth. With machine running, drizzle in the olive oil and process until well blended.
2. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate for a day. Bring at room temperature before using.)
3. Makes about 1 cup.
4. Here's a chef's tip: After making the pesto in the food processor, toss a few chunks of bread into the empty bowl and pulse. The bread absorbs the oil and herb residue from the bowl, which makes cleanup easier. And, the oil gives a wonderful flavor to the crumbs, which you can use as a crumb topping or breading in another recipe.
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