Many people think that pesto is always made with basil, but you
can use a variety of different herbs or greens. Try arugula pesto as a
tasty alternative to basil pesto during the winter months. Make it like you
would basil pesto, with olive oil, parmesan cheese, garlic, and salt, only add
arugula instead of basil. This is delicious on pasta with capers and chopped
dried tomatoes. It can also be served as a dip on crackers or with pasta.
2 cups arugula leaves
½ cup fresh parsley
(preferably flat-leaved)
3 large cloves (or more...)
garlic
½ cup pine nuts (or walnuts
and 1 teaspoon chopped rosemary)
¾ cup freshly grated Parmesan
or Romano cheese
½ to 1 cup extra virgin olive
oil
Combine the arugula, garlic and nuts in a food processor or blender; chop
coarsely. With the motor running, add the olive oil. Shut the motor off and
add the cheese and salt and pepper to taste. Process briefly to combine. Do
not over-process—pesto should be homogenous but not as finely processed as a
puree. Use immediately for best flavor. Stores well for a few weeks in the
refrigerator or for 6 months in the freezer.
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