What's Cooking at the Genua's?

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Pesto #5: Arugula Pesto

on August 6, 2010

Just like basil pesto and spinach pesto, arugula pesto is a vibrant green color. Full of flavor with a little bit of a bite to it.  This is another perfect sauce for pasta. Make sure that you wash the arugula extremely well though. Change the water at least two times because it takes a while to remove all the soil and grit. Nobody likes a gritty pesto!

INGREDIENTS:

2 cups (packed) fresh arugula, cleaned extremely well!

1 garlic clove

½ cup olive oil

½ cup freshly grated Parmesan cheese

½ teaspoon salt, more to taste

½ teaspoon freshly ground black pepper, more to taste


DIRECTIONS:

1. In a food processor blend the arugula and garlic until finely chopped. With the machine running, gradually add the oil, processing until well blended.

2. Transfer the pesto to a large bowl and stir in the Parmesan cheese, salt and pepper. Season with more salt and pepper if needed. Cover and refrigerate.

Makes about 1 cup and can be made 2 days ahead.


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