Arugula Pesto

Here is another interesting alternative to classic basil pesto. Arugula pesto makes a fantastic sauce for any pasta dish, salads or sandwiches. It has a fresh, nutty, a bit spicy (arugula has a bit of spiciness) and creamy flavor.

4 cups packed fresh arugula
2 cloves garlic , chopped
1/2 tsp Salt
1/2 tsp ground pepper
1 cup pure olive oil
2 tablespoon pine nuts, toasted, plus 1 tablespoon
1/2 cup freshly grated Parmesan

Bring a large pot of water to a boil. In the meanwhile prepare an ice water bath in a large bowl. Put the arugula in a large sieve and plunge it into the boiling water. Immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.Squeeze the water out of the arugula with your hands until very dry.

Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil and 2 tablespoons of the pine nuts. Blend for at least 30 seconds. Add the cheese and combine. Garnsih with a few more toasted pinenuts.

There are so many varities of pesto you can make. Some I love and make at home all the time are Cilantro pesto, Basil Pesto, Artichoke pesto and Red bell pepper pesto.

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