Sunday, September 23, 2007
While I usually make pesto with basil, I just couldn't resist buying a batch of fresh young arugula leaves from the farmers' market in Alhambra, especially since my favorite farmer tossed in an extra bunch for free.
This is a quick and easy recipe, but one of lil' sis's favorites. It also freezes well.
Pesto with Arugula and Walnuts
A bunch of arugula leaves
Parmesan or romano cheese
A few cloves of garlic
Walnuts, or pine nuts if you wish to splurge
I don't have portions because it depends on how many leaves you have and your tastebuds. Just toss everything into a food processor and puree until fine. Adjust ingredients until the pesto is to your taste.
OK, OK, if you really need estimates, I'd say 1 cup of packed leaves, 1/4 cup grated parmesan cheese, 2-3 cloves of garlic, 1/4 cup walnuts, 1/4 to 1/2 cup olive oil. Start with those proportions and slowly add a little bit of parmesan if it needs to be saltier, a few walnuts if it's not nutty enough, and drizzle a bit of olive oil until it's the consistency you like. I usually just pour the olive oil into the spout of the food processor while it's churning.
I'll post some recipes later on.