PESTO, ARUGULA

By:


Pesto to me means uncooked sauce and while I like basil garlic, pine nuts, parmesan and olive oil, I think there are dozens of similar combination that make great pesto. This is one.

Ingredients:

  • 2 bunch arugula (stems removed if tough)

  • 3 tablespoons parsley (1/4 bunch), leaves only
  • 1 cup EVOO, approximately
  • 1 clove garlic, pasted
  • Dash red pepper flakes
  • 2 tsp sherry vinegar, optional
  • *Optional – 1 cup walnuts or other nut such as hazelnuts, chopped fine

Method:

Place arugula and parsley in mortar pestle to crush and blend; or in food processor and pulse; add oil alternating with garlic and pepper until most is combined – final consistency is relative to application; season with sherry vinegar, if using, sea salt and coriander.  When desired consistency is reached, add in chopped walnuts. Serve






TO RECIPES

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