Arugula Pesto
From wildthyme 18 years ago
- - to make
- Serves 4
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. See less
Ingredients
- 4 cups packed arugula leaves (about 6 ounces) shopping list
- 1/4 cup pine nuts, lightly toasted shopping list
- 1/4 cup parmesan cheese shopping list
- 1/4 cup extra virgin olive oil shopping list
How to make it
- 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.
- 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.)
- Makes about 1 cup.
- 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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