Arugula and Walnut Pesto
Recipe: Arugula and Walnut Pesto
From: Mercy on Food.com
Makes: enough for 1 to 1-1/2 lb. pasta, 4-8 servings
1/2 c. walnuts
6 garlic cloves, unpeeled
1 small garlic clove, peeled
1/2 c. fresh parmesan cheese
2 c. packed arugula leaves (washed and stemmed)
1/2 c. extra virgin olive oil
In small skillet, toast the walnuts over medium heat, stirring frequently, until lightly brown, 3-5 minutes. Place in food processor. In same skillet, brown the unpeeled garlic over medium-high heat on all sides until lightly browned. Remove from pan, let cool, and remove the skins.
Add roasted garlic, raw garlic, cheese, and arugula to food processor. Pulse while drizzling in olive oil, stopping to scrape sides once or twice, until smooth. Taste and add more of any ingredient to taste.
Mix with freshly cooked pasta of choice; you may need to add a little water or more olive oil to help the pesto mix evenly with the pasta.
Notes:
We get a lot of arugula from our CSA. It's not our favorite, but this is a good thing to do with it. I like to add chopped cooked Italian chicken sausage and some chopped dried tomatoes (soaked in hot water for a few minutes to reconstitute) to the pasta. Add a vegetable or salad and you have your meal.
From: Mercy on Food.com
Makes: enough for 1 to 1-1/2 lb. pasta, 4-8 servings
1/2 c. walnuts
6 garlic cloves, unpeeled
1 small garlic clove, peeled
1/2 c. fresh parmesan cheese
2 c. packed arugula leaves (washed and stemmed)
1/2 c. extra virgin olive oil
In small skillet, toast the walnuts over medium heat, stirring frequently, until lightly brown, 3-5 minutes. Place in food processor. In same skillet, brown the unpeeled garlic over medium-high heat on all sides until lightly browned. Remove from pan, let cool, and remove the skins.
Add roasted garlic, raw garlic, cheese, and arugula to food processor. Pulse while drizzling in olive oil, stopping to scrape sides once or twice, until smooth. Taste and add more of any ingredient to taste.
Mix with freshly cooked pasta of choice; you may need to add a little water or more olive oil to help the pesto mix evenly with the pasta.
Notes:
We get a lot of arugula from our CSA. It's not our favorite, but this is a good thing to do with it. I like to add chopped cooked Italian chicken sausage and some chopped dried tomatoes (soaked in hot water for a few minutes to reconstitute) to the pasta. Add a vegetable or salad and you have your meal.