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Friday, August 2, 2013

Fresh Arugula Pesto

Our arugula sprouted so fast and furious that I could not make enough salads to use it up. A friend suggested I try some arugula pesto, so that I did. I did a little research on how to make pesto and took it from there. I honestly never knew it was so easy. I mean, when you think about it, it's very logical. Blended green leaves with some ingredients to add flavor. But when you purchase it from the store, in a jar, it just seems much more complicated.

You can make pesto with a variety of ingredients. I've seen avocado/arugula pestos, basil, kale, etc.


4 cups of arugula (I just eyeballed it, using one heaping handful as a cup)
1 cup olive oil
1 tablespoon minced garlic
2 tablespoons pine nuts
salt & pepper

Most of the recipes I found called for parmesan as well, but I forgot mine and it tasted just fine.


• Boil a large pot of water
• Prepare an ice water bath (large bowl of water with ice)
• Put the arugula into a sieve and plunge into the boiling water (be sure to use sieve, I accidentally plunged my fingers in with mine!) Stir  for about 15 seconds so the arugula evenly blanches.
• Immediately remove arugula and immerse in ice water. 
• Press with hands to remove water and then roughly chop.
• Using a blender, blend the arugula and remaining ingredients for at least 30 seconds. 

Pour over cooked pasta and toast some extra pine nuts to garnish.

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