Arugula and Olive Pesto

(from annie hall’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) (from RecipeThing user Bethany)

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

  1. 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.

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