Preserving Winter’s Bounty: Spicy Arugula Pesto
February 5, 2012 § 1 Comment
I tend to be overzealous about a number of things (ie. an empty email inbox, books (of non-electronic varieties), election cycles, coffee, citrus and cocoa powder, to name a few). Last week, after gabbing with farmer friends and ogling over the bounty of winter grub, I came home with four, enormous cloth bags of spicy winter greens. I can’t help myself.
With only two, lonely cubes of garden, basil pesto in the freezer (and wanting to save those for a rainy day), I decided to do a riff off of traditional pesto and use spicy greens for the leafy base instead. After a few trails, this recipe is my favorite. (A close second had a few squeezes of meyer lemon blended in at the end.)
Ingredients:
4 cups arugula (packed)
1 clove garlic, large
3 tablespoons olive oil (plus additional, if desired)
1/2 cup asagio cheese, grated
1/4 cup walnuts, toasted
Method:
Pulse arugula, garlic, walnuts and cheese in a food processor. Slowly add olive oil and blend to desired consistency. Freezes and thaws well.
Diet Notes: SCD-safe, gluten-free
arugula is such a good idea!! i’m making this ASAP