Arugula Pesto
Michelle
Use as a topping for pasta, or serve as an appetizer with thinly sliced toasted baguette.
ingredients
- 4 cups packed fresh arugula
- 1 tablespoon mined garlic
- salt and freshly ground pepper
- 1/2 cup pure olive oil
- 2 tablespoons pine nuts, toasted, plus 1 tablespoon
- 1/2 cup freshly grated Parmesan
directions
- 1
1. Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as quickly as possible.
- 2
2. Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, and 2 tablespoons of the pine nuts. Blend for at least 30 seconds. Add the cheese and pulse to combine.
- 3
3. Before serving, add the remaining 1 tablespoon pine nuts. Serve at room temperature.
Nutritional Information
Serving size 2 tbsp, Calories 86, Fat 9g, Carbohydrates 1g, Protein 1.5g
Source: Michelle's Recipe Box
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