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| Arugula Pesto |
A delicious but different pesto–made with toasted pecans and arugula!
I’m not really a lover of original pesto–I like basil, but too much tastes medicine-y to me.
I hit on something I thought I’d like in an old Food Network magazine I had out on my porch–a pesto made with arugula.
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| Rich flavor |
When I made it up, I found it dry and not too much taste besides the arugula, but then I found a dish on Epicurious that had more bold flavors so I tried that. Again, I found it a little dry and not cheesy enough, but the base taste was excellent, so I adapted it slightly.
Fight the urge to skip the step of making the paste with the garlic and salt. I think this is what gives it the great flavor it has. I use a mortar and pestle for this, but you don’t need one. A heavy-bladed knife (like a large chef knife or a cleaver) will do. Just mince up the garlic, sprinkle the salt on top and mash, mash, mash with the side of the knife.
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| Perfect on pasta |
Excellent in pasta and spread on chicken or any meat to be grilled.
Arugula Pesto
Ingredients
- 5 oz box of baby arugula
- 1 large garlic clove
- 1/2 tsp kosher salt
- 1/4 cup parmesan cheese
- 9 tbs olive oil
- 1/8 tsp pepper
- 1/4 cup toasted pecans
Instructions
- Mash garlic with the 1/2 tsp of salt to form a paste–you can do this with a mortar & pestle or by using the side of a wide heavy knife.
- Toast pecans by placing them in a 350 degree F oven for about 4 minutes.
- Place the arugula, cheese, olive oil, pepper, mashed garlic and toasted pecans in a food processor.
- Process for about 1 minute.
Video
Nutrition
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