Arugula Pesto

Arugula is peppery, and with raw garlic this makes a full-flavored, intense sauce that works great on noodles or to spice up a sandwich.
December 12, 2016

Ingredients

  • 4 cups firmly packed fresh arugula leaves
  • 1 tablespoon finely chopped garlic
  • Salt and freshly ground black pepper
  • ⅔ to 1 cup olive oil
  • 3 tablespoons pine nuts or walnuts, toasted
  • ½ cup freshly grated Parmesan cheese

Instructions

Plunge the arugula into boiling water and stir to blanch it evenly, about 15 seconds. Immediately remove and plunge into ice-cold water to stop the cooking process. Drain and squeeze the water out. Blanching the arugula leaves first will keep this pesto a nice green color.

Chop the arugula and put it into a blender. Add the garlic, salt, pepper, olive oil, and 2 tablespoons of the nuts. Blend for about 30 seconds.

Add the cheese and pulse to combine.

Serve immediately or refrigerate until needed; it will keep for several days. Before serving, bring to room temperature. Add the remaining nuts as desired for a garnish

About this recipe

Recipe by Nash’s Organic Produce, Sequim, Washington, from Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

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Ingredients

  • 4 cups firmly packed fresh arugula leaves
  • 1 tablespoon finely chopped garlic
  • Salt and freshly ground black pepper
  • ⅔ to 1 cup olive oil
  • 3 tablespoons pine nuts or walnuts, toasted
  • ½ cup freshly grated Parmesan cheese
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