Monday, August 9, 2010

Arugula Pesto

Arugula Pesto


2 garlic cloves, unpeeled
4 tablespoons olive oil
1/4 cup pine nuts
3 cups packed arugula
1/4 cup pecorino romano cheese
2 teaspoons fresh lemon juice


Heat one tablespoon of olive oil in a small skillet.  Add the garlic and cook over medium low heat until soft, 3-4 minutes.  Remove the garlic and add the pine nuts.  Toast the pine nuts in the skillet until lightly browned and fragrant.  Peel and lightly chop the garlic.  In the bowl of a food processor, add the garlic, pine nuts, arugula, cheese, and lemon juice.  Pulse until a coarse paste forms.  With the processor running, slowly add the olive oil until the pesto emulsifies.  Taste and then season lightly with salt.
Makes 1/3 to 1/2 cup.

Whole Wheat Pizza with Arugula Pesto
Once the crust has been baked to a golden brown, remove from the oven and place on a large cutting board.  Spread on the pesto and then top with a layer of shaved Parmesan cheese.
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