Arugula Pesto
A peppery twist on an Italian classic.
Ingredients
- 6 cups arugula
- 1/2 cup Parmigiano Reggiano, freshly grated addt'l 1 1/2 – 2 1/2 tablespoons, freshly grated
- 1/4 cup Pecorino Cheese
- 1/4 teaspoon salt
- 1 clove garlic chopped
- 2 tablespoons pine nuts
- 1/2 cup + 1-2 tablespoons olive oil
Instructions
- In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start.
- Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a tablespoon or 2 of the remaining olive oil until you reach your desired thickness.
- Mix with cooked pasta, sprinkle with grated Parmigiano Reggiano. Enjoy.
Notes
If you want a stronger taste of arugula, cut back on your Parmigiano by about a tablespoon.
Leftover pesto can be refrigerated for up to 3 days or frozen. Keeping a thin layer of oil on the top helps to keep the pesto from oxidizing.
This recipe comes from An Italian In My Kitchen.