I have to begin this post by admitting that I don’t even like arugula all that much. So, why did I make arugula pesto? Because my CSA gave it to me, bagfuls, every week. Since I am loathe to waste food, and I am all about eating seasonally, I couldn’t without feeling guilty let it languish in my drawer any longer.
After a search through my cookbooks, I found Arugula Pesto in Everyday Italian: 125 Simple and Delicious Recipesfrom Giada. This was chosen for the simple reason that it used up the most of the dreaded arugula.
Guess what? I loved this. Loved it. Seriously. This was so ridiculously quick and easy. I bumped it up a bit by including some shredded cooked chicken when I tossed the pesto with the pasta, but it wouldn’t even really be necessary. This was so good, that I am hoping I get another bag or two of arugula this week!
- 2 cups (packed) fresh arugula
- 1 garlic clove
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Process the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil, processing until well blended. Transfer to a large bowl and stir in the cheese, salt and pepper. Season with more salt and pepper to taste. (Makes enough to sauce 12 ounces of pasta as a main course).
Makes 1 cup.
This will be my entry for Heart ‘n Soul Blog Hop.
This will be my entry for I Heart Cooking Clubs!