arugula parsley pesto. yum. this delicious sauce can be used as a sandwich spread or as a topping for hot or cold pasta. i plan to use it for all three. today, it’s for my fresh mozzerella cheese and farmers market tomato baguette. make it. here’s how:
you’ll need:
one food processor/blender
one spatula
parmesan cheese, grated
parsley
arugula
1 garlic clove, smashed thru a garlic press
salt
olive oil
cayenne
you’ll do:
add about ¼ cup of grated parm cheese to processor or blender. add a large handful each of arugula and parsley. press one garlic clove into processor/blender. sprinkle with salt and a pinch of cayenne. whiz and drizzle a slow stream of olive oil into processor/blender. scrape down sides and whiz again. taste. yum. yes, i know, no pine nuts or walnuts. i don’t miss them.
note: no caterpillars were harmed in the making of this pesto.
you’ll need:
one food processor/blender
one spatula
parmesan cheese, grated
parsley
arugula
1 garlic clove, smashed thru a garlic press
salt
olive oil
cayenne
you’ll do:
add about ¼ cup of grated parm cheese to processor or blender. add a large handful each of arugula and parsley. press one garlic clove into processor/blender. sprinkle with salt and a pinch of cayenne. whiz and drizzle a slow stream of olive oil into processor/blender. scrape down sides and whiz again. taste. yum. yes, i know, no pine nuts or walnuts. i don’t miss them.
note: no caterpillars were harmed in the making of this pesto.
1 comment:
yum. I bet it'd make a nice pizza sauce too. With roasted or grilled veggies perhaps?
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