This pesto is a nice twist on traditional basil pesto; serve it with pasta or on crostini.
-To the work bowl of a food processor add ¼ cup olive oil, 1 bag basil leaves (stems and all), 1 bunch arugula leaves (washed and spun dry), ½ cup grated pecorino Romano cheese, 1/3 cup pine nuts, 2 cloves of garlic and ½ tsp lemon zest.
-With the motor running, add ¼ cup more olive oil and 1 TBS water.
-Blend until smooth and season to taste with salt and pepper.
-Add 2 garlic cloves to the bowl of a food processor and chop.
-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.
-Process until nuts are finely chopped.
-Leaving the rubber band on, chop 1 bunch of arugula into thirds. Wash and spin dry.
-Add the arugula to the food processor, along with the following:
2 tsp finely grated lemon peel
1 TBS fresh lemon juice.
-Blend to a course paste and then add:
¼ cup olive oil
Sea salt and pepper to taste
-Stir very briefly.
-Cover and chill for up to 3 days.
From Saveur Magazine’s August/September issue. Try a dollop on some ripe red tomatoes or on a steak.
-Wash and spin dry 1 bunch of arugula.
-In a food processor add the following:
1 cup extra virgin olive oil
½ cup finely grated Parmesan
½ cup finely grated pecorino
1/3 cup pine nuts
1 TBS lemon zest
1 clove chopped garlic
-Process until finely chopped and season to taste with sea salt and freshly ground black pepper.
-In the bowl of a food processor, combine the following:
1 bunch chopped arugula
1/2 cup chopped cilantro or basil
1/2 cup walnuts
1 clove of garlic
-Coarsely grind.
-While food processor is still running drizzle in 1/2 cup extra-virgin olive oil.
-Then mix the following by hand:
1/3 cup grated Parmesan cheese
Some cayenne pepper
Sea salt and freshly ground black pepper to taste.