Saturday, July 27, 2013

A Simple Arugula Pesto

With the taste of Arugula Pesto still fresh on my tongue I thought I would write down the recipe. We has some really nice baby leaf arugula at the market today. It had a nice full flavor without being too spicy as arugula can be in the summer months. We succession plant every few weeks to keep our greens top quality.

The unique thing about ARUGULA pesto is it stays bright green even during cooking.


2 cups fresh ARUGULA leaves, packed
2 cloves garlic (1 clove if you don't like strong garlic or if they are very large)
1/4 cup pine nuts or walnuts (you can toast or use raw)
2/3 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup Parmesan or Romano cheese


Process ARUGULA, garlic and nuts in a food processor until coarsely chopped. Add oil slowly and process until smooth. Season with salt and pepper. Mix in cheese if using immediately. If freezing leave the cheese out.

We used the pesto as a bruschetta on some fresh bread. We toasted our bread and that mellows the ARUGULA a little for a spicier pesto toast the bread and then put the pesto on it right before serving.

ARUGULA pesto works well on pasta and can be used to stuff squash blossoms.

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