Farmgirl's Arugula Pesto

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1/3 cup of your favorite olive oil
1 ounce garlic (about 6 cloves), peeled and sliced
6 oz arugula, preferably very young leaves
3 oz freshly grated pecorino romano or other hard cheese (about 1 cup)
1 cup canned garbanzo beans, drained and rinsed (about 5-1/2 oz)
1. If desired, first cook the garlic:  Heat oil in a small skillet over medium heat. Add sliced garlic to hot oil and cook for 2-3 minutes until barely golden, turning slices once.
2. Combine all ingredients in a food processor and process until smooth. Add salt to taste and more oil if desired. Will keep for at least a week in the refrigerator. Cover with a thin layer of olive oil if you are the type of person who gets upset when the top of your food turns a different color.
3. May be frozen in plastic containers or ice cube trays (then remove from trays and store pesto cubes in a zipper freezer bag - keeping in mind this will make everything else in your freezer taste faintly of pesto if you are not careful).
--Toss it with hot pasta, sprinkled with lots of freshly grated pecorino romano.
--Stir it into yogurt cheese and dipped organic celery sticks in it.
--Stir it into sour cream and dipped organic carrot sticks in it.
--Toss it with boiled new red potatoes.
-- spread it on pizza dough, top with slices of mozzarella and a sprinkle of romano and bake.

--Make Arugula Pesto Non-Cream Pasta Sauce:
Place a heat proof bowl over pot of pasta water while it is coming to a boil (I use a large stainless steel bowl) and put several Tablespoons of butter in it. Add the same number of tablespoons of flour once the butter has melted, whisk until thoroughly combined, then let cook (still whisking) for a minute or two. Slowly pour in enough milk to make a sauce, whisking constantly. Whisk in arugula pesto to taste. Add hot, drained pasta to bowl and toss gently until combined.

Arugula Pesto Cream Cheese Spread:

8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup (or more if desired) arugula pesto
1/2 cup freshly grated pecorino romano (other other hard cheese)

Place all ingredients in a medium bowl and mix well with a wooden spoon or rubber spatula. Keeps several days in the refrigerator. Tastes even better after a day or two.


Member since Sep 2007

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