Arugula Pesto
From vino4dino 16 years agoIngredients
- 1 bunch arugula, stems removed (about 4 ounces) shopping list
- 2 3/4 teaspoons of coarse or kosher salt shopping list
- 1/3 cup extra virgin olive oil shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 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.
- 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.
- 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.
- Serve the pesto over some freshly cooked pasta or boiled potatoes
People Who Like This Dish 5
- danishmama Tnder
- lizzconn Naas Co Kildare, IE
- greekgirrrl Long Island, NY
- italiangirl1986 CA
- vino4dino Baltimore, MD
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments