Wednesday, April 28, 2010

Arugula Pesto

I love the vibrant green color of pesto. But actually, if you have just about any vegetable, some nuts, and olive oil, you can make a pesto! For example, a red pesto made from sun dried tomatoes. This one is made from arugula and pine nuts, and I served it on orzo pasta with broccoli and peas. But I overcooked the orzo just a little, so I'll be more careful next time. The pesto was delicious. Here's the pesto recipe.

1/2 c roasted, unsalted pinenuts (or almonds, walnuts, pistachios...)
2 c arugula
2 cloves garlic, peeled
2 Tbsp sweet white miso (Optional. But this extraordinarily healthy paste is an awesome parmesan substitute!)
4 Tbsp olive oil
salt & pepper

Grind the first three in the food processor. Scrape the edges of the bowl. Then add the olive oil slowly through the feeder as you continue to grind the mixture. Done! You can store this in the fridge, if you pour a layer of olive oil over the top to keep it.

You can stir this into fresh cooked pasta (with a little of the pasta water, which helps the pesto stick to the pasta and kinda pulls it all together). You can dip crackers in it, or put it on toast. You can even make pretty designs on top of soup with pesto. It's so, so simple, but will impress people (and you'll be impressed with yourself!).

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