Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Arugula Pesto

Ingredients:

4 cups (about 6 ounces) packed fresh arugula leaves*
1/2 cup slivered almonds, toasted**
2 tablespoons shallots, chopped
Juice of 1/2 lemon
3/4 cup extra virgin olive oil
Sea salt and pepper, to taste

Cooking Directions:

A spicy alternative to traditional basil pesto, arugula pesto presents a peppery contrast to the cheese.

Combine arugula and almonds in a food processor; pulse to chop. Add shallots and lemon juice and, while pulsing, drizzle olive oil in a steady stream until the pesto is thick and emulsified. Add salt and pepper to taste; pulse to combine. Serve in a small ramekin, spooned over cheese or alongside cheese. Pesto will keep several days in a sealed container topped with a thin layer of olive oil in the refrigerator.

*For a longer lasting, bright green pesto, quickly blanch the arugula by dropping it into a colander in boiling water for 10 seconds. Remove and immediately cool by placing the colander into a prepared ice bath. Remove and drain arugula well.

**To toast almonds, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 minutes. Remove from pan to cool.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.