There's no one in the middle when it comes to pungent, spicy arugula. Its strong flavor inspires either passionate fans, or vehement detractors (who have yet to see the green light).For arugula fans, imagine taking that bright green "spring" flavor and distilling it into its concentrated essence. That's what I see in arugula pesto.
Prep time: 5-10 minutes
1 bunch (about 2 cups) fresh arugula, rinsed, dried, and coarsely chopped
3TB toasted walnuts (or pine nuts)
1 clove garlic, pressed or finely minced
1 tsp salt
1/3 cup olive oil
Add the ingredients in order to a food processor equipped with a cutting blade and pulse into a chunky paste. Add more olive oil if necessary.
The photograph shows pesto tossed with whole wheat shells, diced fresh mozzarella, and leftover grilled chicken chopped into bite-size chunks. A dry rose alongside makes this a terrific summer meal.
Submitted by Tod Dimmick
2 comments:
Can you suggest a good way to store or freeze pesto for future use?
I have had good luck with using spare ice cube trays - I fill each little compartment with pesto, then double bag the whole tray to minimize freezer burn. The pesto "cubes" are great for pasta and for soups and general seasoning.
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