Sunday, November 30, 2008

Arugula and Walnut Pesto

one small clove garlic, peeled
1/2 tsp. salt
1/2 cup walnuts
2 cups fresh arugula leaves
1/2 cup packed fresh basil leaves
1/3 cup extra-virgin olive oil
two T. grated Parmesan cheese
one T. fresh lemon juice

Place garlic, salt, walnuts, arugula, basil and olive oil in a food processor and whirl until blended. Transfer to a bowl.

Stir in parmesan and lemon juice. Makes one cup. Can be stored in a covered jar in the refrigerator for several days, with a thin film of olive oil covering the top.

Delicious served tossed with whole wheat pasta, 1/3 cup fresh ricotta cheese, halved cherry tomatoes, and a little lemon zest.

No comments: