Thursday, March 24, 2016

Arugula-Walnut Pesto

Arugula-Walnut Pesto | A Hoppy Medium

Here are the only three things you need to know about pesto:

1.) Pine nuts are expensive and unnecessary. Raw walnuts (and almonds) are cheaper and add that necessary nuttiness that pesto craves. Save your $!

2.) The basil can be substituted with almost any other green and/or herb. (Some of my favorites, besides arugula: cilantro, parsley, spinach, and kale).

3.) Pesto is delicious on just about anything. But especially: pasta, pizza, and eggs. (Easter brunch will thank you).

Now that you know everything you need to know about pesto, here's a recipe I make whenever we have leftover arugula in the fridge. I love the peppery bite arugula adds to traditional pesto, and this - like all pestos - is delicious on allofthethings.

Oh, and it's super easy to make. Need I say more?

Arugula-Walnut Pesto | A Hoppy Medium

Arugula-Walnut Pesto
Yields: About 2 cups
-2 cups packed arugula
-1 clove garlic
-1/4 cup raw, unsalted walnuts
-1/2 cup grated Parmesan cheese
-2/3 cup extra virgin olive oil
-Juice of 1/2 a lemon
-Pinch of crushed red pepper flakes (optional)
-Salt and black pepper, to taste

1.) Add above ingredients (except for salt and pepper) to food processor and pulse until smooth. Taste, and add salt and black pepper as necessary. 
2.) Pour pesto into an airtight container and keep in the fridge for up to five days. If you're not using the pesto right away, it can be stored in the freezer for up to three months.

Arugula-Walnut Pesto | A Hoppy Medium

What are your favorite greens and/or herbs to use in pesto?

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