If you like arugula, which I would find hard to live without, you’ll love this alteration to the almighty, very delicious, pesto.
I blended two recipes and didn’t really follow either of them to the letter so I’m putting my version here and linking to the other two.
This was very good. If you can find a more peppery version of arugula, you can intensify the flavor even more. This is a keeper, which is why it’s here, and I’ll definitely make it again.
Lastly, wine pairing. We had it with a pinot grigio and it was a terrific compliment.
5 cups trimmed arugula
3/4 cup grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 – 4 tablespoons extra virgin olive oil
12 ounces of linguine
2 cups red and yellow cherry tomatoes, halved – about 3/4 of a pound
2 tablespoons pine nuts, toasted
- Combine arugula, parmesan cheese, pine nuts, lemon juice, salt, pepper and garlic in a food processor. With processor on, slowly pour water and oil through food chute; process until well blended.
- Cook pasta according to package directions, omitting salt and fat.
- Combine pesto, pasta, and tomatoes in a large bowl; toss well.
- Sprinkle pine nuts over pasta.
- Serve immediately.