Monday, May 28, 2007

Arugula Pesto

This is a twist on the traditional basil pesto and can be used in similar ways, over pasta, as a spread in sandwiches, as a dip, etc. I personally used this as a spread in lavash sandwiches. Some of my coworkers suggested making a larger quantity of the pesto and freezing it in ice cube trays. You then need to be sure that you remove the frozen cubes from the tray and store them in a freezer bag to avoid freezer burn.

When I made this pesto, I had pecans and pine nuts on hand. Feel free to experiment with different kinds of nuts for various flavors. I also didn't indicate an specific amount of olive oil. I personally prefer less olive oil than store-bought varieties of pesto, so add as much as you like.

Arugula Pesto

Arugula Pesto
Makes about 2 cups

1/2 bunch arugula (or 4 cups)
olive oil
2 cloves garlic
1/4 cup pecans, walnuts and/or pine nuts
1/4 cup grated parmesan
salt and pepper

Place washed and coursely chopped arugula in a food processor with a drizzle of olive oil and whirl, adding more and more olive oil until the arugula is chopped finely and starts to stick together. Add nuts and garlic and continue to chop, adding more olive oil to the desired constitency. Add parmesan, salt and pepper to taste and mix thoroughly.

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