Friday, February 26, 2010

Arugula Pesto

Pesto, pesto, pesto... it is so simple and so good.  I really need to make it more often and make other varieties.  But this week I make arugula pesto and it was so good.

Here it is all blended up.
Here is the recipe I used, I took it from Simply Recipes.  Like I have said before, a really great website with lots of great recipes.

Arugula Pesto Recipe


  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • Salt and pepper to taste


1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown.

3a Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta. - I saved some pasta water for this step since there is already plenty of oil in the recipe.

Makes enough pesto sauce for an ample serving of pasta for four people.

I made some roasted carrots to serve with it, so it ended up being a very good and simple meal.

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