Receta Arugula Pesto
Arugula PestoA 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.
Rich flavorWhen 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.
Perfect on pastaExcellent in pasta and spread on chicken or any meat to be grilled.
Arugula Pesto
- 5 oz box of baby arugula
- 1 large garlic clove
- 1/2 tsp kosher salt
- 1/4 cup parmesan cheese
- 1/4 cup + 1 tbs olive oil
- 1/8 tsp pepper
- 1/4 cup toasted pecans
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.
Makes about 1 cup.
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