Saturday, November 26, 2011

Arugula Pesto

Love arugula and want a new way to enjoy it? In addition to mixing arula into salads and wilting into pasta dishes, try arugula pesto. Arugula pesto is easy to make, keeps for several days in the fridge, and is a nice alternative to basil pesto. Try it spread on grilled meats, tossed with pasta, as a sandwich spread, or crostini.

Arugula Pesto

Makes ~1 cup of pesto

3 cups arugula packed, stems removed if arugula leaves are large
1/2 cup walnuts
1 garlic clove
1/2 cup pecorino romano cheese (grated, or grate in food processor first)
olive oil
kosher salt
freshly ground black pepper
~1 tbsp fresh lemon juice

- Place arugula, walnuts, garlic, and cheese in work bowl of food processor. Pulse and drizzle in olive oil in ~1-2 tbsp increments until argulua is fully and evenly blended to the consistency you want.

- Season pesto to taste with kosher salt, black pepper, and lemon juice.

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