Arugula Pesto

  • 1 bunch arugula, washed well and spun dry
  • 1/3 cup pine nuts, toasted golden and cooled
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 large garlic clove, chopped
  • 3 tablespoons olive oil
  • 1/4 cup hot water plus additional if desired

In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

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