Arugula Pesto

Contributed by Daniel Boulud in Food and Wine Magazine

1 bunch arugula, stems removed
1 basil sprig, leaves only
1/2 tablespoon toasted pine nuts
1 garlic clove, peeled and crushed
1/3 cup extra-virgin olive oil

Bring a pot of salted water to a boil. Add the arugula and basil to the boiling water and cook for 2 minutes. Drain the arugula and basil, and refresh under cold water, and then press out as much liquid as possible. Transfer to a food processor with the remaining ingredients and pulse until smooth. Transfer to a bowl, cover and press a piece of plastic wrap against the surface.

Make Ahead: The pesto can be made up to a day ahead and kept tightly covered in the refrigerator. Stir the pesto and bring it to room temperature before using. http://www.foodandwine.com/recipes/aspen-2006-arugula-pesto

Advertisements
This entry was posted in Arugala, Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s