 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This sauce is so fresh and herby and it is a nice change from basil pesto from time to time. This is also good topped onto grilled meats and fish. Ingredients:
1 bunch arugula, stems removed (about 4 ounces) |
2 3/4 teaspoons of coarse or kosher salt |
1/3 cup extra virgin olive oil |
freshly ground pepper to taste |
Directions:
1. Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
2. Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
3. Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
4. Serve the pesto over some freshly cooked pasta or boiled potatoes
|
|