When you hear the word "pesto", most people think of the classic Genovese pesto with basil and pine nuts. Delicious! But lately, I've been mildly obsessed with arugula pesto. Arugula has a great peppery taste and none of the anise undertones of basil.
Not to mention you can get a nice tub of arugula at the grocery for only a few bucks (Basil ain't cheap!). I usually eat the arugula in salad for a few days and when the remainder begins to wilt a bit, I just whip up some pesto. Waste not!
Arugula Pesto
Makes 1 cup.
- 2 cups packed fresh (washed & dried) arugula
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
In a food processor (or in a blender), puree all ingredients until smooth. Season with salt and pepper and refridgerate in an air tight container.
Tip: Keeping a thin layer of olive oil at the top helps preserve the pesto and last longer.
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