This modified classic pesto recipe substitutes arugula for basil, resulting in a sauce that’s less sweet and has a little bite. Since arugula is a cool weather crop and basil grows in the heat of summer, this recipe is best used in spring and fall to make the most of seasonal produce. Serve arugula pesto on pasta, poultry, fish or bread – it’s delicious on damn near anything.
TOTAL TIME: 10 MINUTES
SPECIAL EQUIPMENT: food processor
Ingredients
- 1/2 c pine nuts
- 1/4 lb (3c) arugula
- 3 cloves garlic
- juice and zest of 1/2 a lemon
- 2/3 c olive oil
- 1/2 c grated parmesan
Recipe
- Use a skillet on low heat to lightly toast pine nuts (they burn easily)
- In food processor, combine pine nuts with arugula, garlic, lemon juice and zest
- While blending, add olive oil in a stream
- Blend til creamy
- Stir in parmesan
- Salt and pepper to taste
