Arugula Pesto
Peppery arugula pinch-hits for basil in this memorable pesto from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. Try it as a spread on baguette slices or as a pasta sauce. (One cup coats 12 ounces cooked pasta.)
Ingredients
Directions
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In a medium heavy skillet, toast walnuts over medium heat for 5 to 7 minutes or until you can smell the aroma of the walnuts, shaking the skillet once or twice during toasting. (Be attentive, as nuts burn quickly.) Remove skillet from heat; let walnuts cool for a few minutes.
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In a food processor or blender, combine walnuts, Parmesan and garlic. Cover and process or blend with several on/off turns until walnuts are coarsely chopped. Add arugula. Cover and process or blend with several on/off turns until leaves are coarsely chopped.
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With the machine running, gradually add olive oil and process or blend to the consistency of soft butter. (If you prefer a smooth, thin pesto, add more oil. If you want a thicker, chunkier pesto, add a little less oil.) Season to taste with salt.
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Refrigerate up to 2 days or freeze up to 3 months. (Divide mixture into 1/3-cup portions before freezing, so you only have to thaw as much as you need.)