Pesto can seem so dated, so 80's but with arugula instead of basil the whole maybe once tired idea is new again and tastes even better. Simply combine 4 cups of arugula, 4 peeled garlic cloves, 1/2 cup olive oil, 1/2 cup almonds (tonight I used 3/4 cup of blanched hazelnuts), 1 tsp salt, juice of 1 lemon, 1 cup grated parmesan cheese, and 1/2 tsp of black pepper in the food processor. Although Foster chops her "dry" (everything but lemon juice and oil) ingredients first, I just pulse everything together for a chunky, rich, use on everything sauce.
Thursday, July 7, 2011
Recipe Of The Year
I don't know how I lived so long without Sara Foster's simple arugula pesto recipe. It's quick, easy, adaptable and delicious. It's a keeper and I keep going back. We've served it on pasta, spread on sandwiches, topping fresh balls of mozzarella. Tonight I tossed steamed cauliflower and homegrown potatoes in the sauce, made with hazelnuts instead of almonds, for a quick picnic salad.