Arugula and Olive Pesto
(from Bethany’s recipe box)
Makes enough sauce for one pound of pasta.
This is a good all-season pesto.
These pestos will keep in the refrigerator with a thin layer of olive oil covering the surface for a day, or at the most two days, before losing their very fresh flavor. They should be tossed with piping hot pasta with a few tablespoons of pasta water added, if needed.
The sauces are also quite good over boiled or steamed potatoes, grilled fish or chicken.
Source: Christopher Kimball / Kitchen Detective (http://www.milforddailynews.com/news/x805938920#ixzz28w9OKcz8)
Ingredients
- 3 cups arugula
- 1/2 cup best quality extra virgin olive oil
- 1 small clove garlic, coarsely chopped
- 1/4 cup pine nuts
- 1/4 cup coarsely chopped kalamata olives, or oil-cured black olive of your choice
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup freshly grated Pecorino Romano or Parmesan cheese
Directions
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Place the first seven ingredients (the arugula through the black pepper) in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.