Wasabi Arugula Pesto

Last week at Trader Joes I found Wasabi Arugula and immediately thought of making pesto. I love the spiciness of both Arugula and Pesto and was excited to make it tonight. I used the recipe from Simply Recipes and it was pretty good! I wish it was spicier though and next time will probably add chili flakes. I also added a whole raw garlic clove and boy could you taste it! By cooking the other garlic it basically turned into roasted garlic and allowed the sweetness of the garlic to come out. When I originally tasted the pesto it was too walnut-y, so next time I’ll put in fewer walnuts. This recipe definitely made more than one cup for me. So tomorrow I’m going to top a TJ’s pizza dough with it and top it with some zucchini and goat cheese. yum! Arugula Pesto recipe from Simply Recipes 2 cups of packed arugula leaves, stems removed 1/2 cup of shelled 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 1/2 teaspoon salt METHOD 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, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes. 3a Food processor method (the fast way): Combine the arugula, salt, 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. 3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth. Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *